This salmon kimchi fried rice is one of those go-to dinners that feels like more effort than it actually is — seared salmon cubes, tangy kimchi, and day-old rice all coming together in one pan, finished with a fried egg whose runny yolk turns into part of the sauce. The tart, spicy crunch of kimchi against warm, savory rice is what keeps this one in regular rotation, and the whole thing comes together in about 30 minutes.
Serving Suggestions
If you want something even simpler on nights you’re short on salmon, Garlic Egg Fried Rice is a good pantry-staple fallback with the same fried-rice base.
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Clean, chop (½” cubes) and pat the salmon dry with a paper towel. Place them in a bowl. Add the rest of the marinade ingredients and mix well. Cover and marinate for 15 minutes.
Add 2 tbsp of oil to a wok/pan and heat up to medium-high. Add salmon and cook for 4-5 minutes. Make sure all sides are nicely seared. Remove salmon and set aside.
Place the chopped onions and minced garlic in the pan/wok. Cook for 1-2 minutes or until fragrant.
Turn up the heat to high. Add cold cooked rice, soy sauce, oyster sauce. Then mix everything together. Cook for 2-3 minutes.
Add chopped cabbage kimchi and juice.
Mix everything together until the rice is well coated with the sauce. Remove from heat source. Add cooked salmon.
Serve with fried eggs. Garnish with chopped green onions & Fumi Furikake (Seaweed Rice Seasoning). Enjoy!
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Salmon Kimchi Fried Rice
Ingredients
- 4 cups cold cooked rice at least 1 day old
- 1 cup Napa cabbage kimchi with juice chopped
- 2 tbsp kimchi juice
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- ½ onion chopped
- 3 garlic cloves minced
- 2 tbsp vegetable or canola oil
Marinate
- 8 oz salmon cut into ½" cubes
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- ½ tbsp ground gochugaru Korean Chili Powder
Instructions
- Clean, chop salmon into ½" cubes and pat dry. Place in a bowl with the marinade ingredients. Cover and marinate 15 minutes.
- Heat 2 tbsp oil in a wok or pan over medium-high heat. Add salmon and cook 4–5 minutes until nicely seared. Remove and set aside.
- Add onions and garlic to the pan. Cook 1–2 minutes until fragrant.
- Increase heat to high. Add cold rice, soy sauce, and oyster sauce. Mix and cook 2–3 minutes.
- Add chopped kimchi and juice. Mix until rice is well coated. Remove from heat and add cooked salmon.
Serve with fried eggs. Garnish with chopped green onions and Fumi Furikake seaweed rice seasoning.
Video
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a hot pan or wok with a splash of oil to bring back some of the seared texture — microwaving works too, but the rice softens more that way. For best results, fry eggs fresh right before serving rather than storing them with the rice.
Recipe FAQs
Why does the rice need to be a day old? Freshly cooked rice holds too much moisture, which makes fried rice turn mushy or clump. Day-old rice has dried out slightly in the fridge, so the grains stay separate and fry up better.
Can I use a different fish instead of salmon? Yes — any firm fish that sears well works, though salmon’s richness pairs especially well with the tang of kimchi. Adjust the sear time based on the thickness of your cubes.
What if I don’t have gochugaru? A pinch of regular chili powder or crushed red pepper flakes can stand in, though the flavor will be sharper and less fruity than gochugaru. Start with less and adjust to taste since heat levels vary.
Is the kimchi juice necessary, or can I skip it? It adds a good amount of the tangy, fermented flavor this dish is known for, so it’s worth including if your kimchi has enough liquid. If you’re short on juice, a splash of extra soy sauce can help make up the difference, though the flavor will lean less tangy.
Can I make this vegetarian? Skip the salmon and add extra vegetables (mushrooms, zucchini, or bean sprouts work well) — just double check your kimchi and oyster sauce, since both traditionally contain fish products, and swap for vegetarian versions if needed.
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This was delicious!! My boyfriend’s favorite meal in a while.
thank you! I’m glad your boyfriend enjoyed it 😊