---
title: "Gut-Health Kimchi Fried Rice Ready in 20 Minutes"
description: "This kimchi fried rice gut health recipe easy is ready in 20 minutes, packed with probiotics and big flavour. Perfect for a quick healthy weeknight dinner."
url: https://dailyrecipesworld.com/healthy-recipes/gut-health-kimchi-fried-rice-20-min/
type: recipe
category: "Healthy Recipes"
published: 2026-08-24
updated: 2026-08-24
author: Amelia
image: https://dailyrecipesworld.com/uploads/2026/08/gut-health-kimchi-fried-rice-ready-in-20-minutes-1313.webp
---

# Gut-Health Kimchi Fried Rice Ready in 20 Minutes

This gut-health kimchi fried rice is ready in just 20 minutes and uses simple fridge staples to make something genuinely satisfying. It is packed with fermented goodness and just the right amount of heat.

- **Prep time:** 5 mins
- **Cook time:** 15 mins
- **Serves:** 2 servings

## Ingredients

- 2 cups day-old cooked white or brown rice
- 1 cup chopped kimchi (plus 2 tbsp kimchi brine)
- 2 tsp sesame oil
- 1 tbsp neutral oil (such as avocado or vegetable oil)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp low-sodium soy sauce
- 1 tsp gochujang paste (optional, for extra heat)
- 2 large eggs
- 2 green onions, thinly sliced
- 1 tsp toasted sesame seeds
- 1 tsp butter (for frying eggs)

## Method

1. **Prep Your Ingredients.** Chop the kimchi into rough bite-sized pieces and squeeze out a little of the excess liquid. Mince the garlic, grate the ginger, and slice the green onions. Have your rice, soy sauce, kimchi brine and gochujang measured and close to hand before you turn on the heat.
2. **Start the Base.** Heat the neutral oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the garlic and ginger and cook for about 30 seconds, stirring constantly, until fragrant but not browned.
3. **Add the Kimchi.** Add the chopped kimchi to the pan and stir-fry for 2 to 3 minutes until it starts to caramelise slightly at the edges. Add the gochujang paste here if you are using it and stir to combine.
4. **Fry the Rice.** Add the day-old rice to the pan, breaking up any clumps with your spatula. Press it against the hot surface and let it sit undisturbed for about 1 minute so the bottom can crisp up a little. Stir, then repeat once more. Pour in the soy sauce and kimchi brine, tossing everything together until the rice is evenly coated and lightly golden in spots. This takes about 4 to 5 minutes total.
5. **Drizzle and Finish.** Remove the pan from the heat and drizzle the sesame oil over the rice. Toss once more to combine. Divide the fried rice between two bowls.
6. **Fry the Eggs.** In a small non-stick pan, melt the butter over medium heat. Crack in the eggs and fry to your liking, sunny-side up works best here so the yolk stays runny and saucy. Season lightly with salt.
7. **Serve.** Place a fried egg on top of each bowl of kimchi fried rice. Scatter over the sliced green onions and sesame seeds. Serve immediately.