
. This post is sponsored by VeeTee Rice, click to read my disclaimer on sponsored posts.
Kimchi Fried Rice is super easy to whip up on a weeknight for dinner, and it’s a great way to use up leftover ingredients hanging around in the fridge.
The spicy, umami flavor of kimchi tossed in fried rice elevates the dish and perks it up, while being good for your gut health at the same time!
And using VeeTee Rice is a super easy way to make fried rice, which is always best when made with slightly old, dried out rice. Since VeeTee is a parcooked, microwaveable rice, it’s cooked just enough and dry just enough to toast and caramelize the rice, making this dish a perfect “I’m in the mood for fried rice” option that you don’t have to think ahead for.

I’ll also confess that I have a major soft spot for kimchi, which is a Korean style of spicy pickle.
Koreans add kimchi to tons of different dishes, and it’s so good for you! If you’re thinking about hopping on the fermented foods bandwagon, kimchi is a great place to start.
Where we live in New York City, kimchi is really easy to find. You can even grab a jar in our local bodega/deli!
However, if it’s not something that’s found in your neck of the woods and you’d like to try it, I’ve used this recipe from The Kitchn to make my own before, and it’s crazy simple. You can purchase gochugaru, a Korean style of chili flakes, on Amazon.
If you’re used to getting your fermented goodness from things like sauerkraut or kombucha but you haven’t given kimchi a try, I really recommend it. It’s a cool, pickle-y, spicy flavor that adds so much to any recipe. My favorite way is on the side of my scrambled eggs in the morning!
The perfect fried rice starts with slightly old rice that’s dried out a bit.
It’s by losing its moisture that puts rice in its best position to be fried, so VeeTee’s pre-cooked Heat and Eat Single Flavor packages are a great pantry option to keep on hand for nights when you’re in the mood to whip up a batch of fried rice.

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Kimchi Fried Rice with Leftover Vegetables
Equipment
Ingredients
- 1 tablespoon vegetable oil
- 1/2 tablespoon sesame oil
- 1 yellow onion diced
- 2 carrot peeled and diced
- 2 cups cooked white rice
- 1/2 cup chopped prepared kimchi
- 2 cloves garlic minced
- 1 teaspoon ginger powder
- 1/3 cup green peas
- 1 cup roasted broccoli see note if using fresh
- 2 egg
Instructions
Prep Ahead:
- Cook the rice and store it in a resealable bag or container.
- Dice the onions and carrots and store in a resealable bag or container.
- Chop the kimchi and broccoli, if needed, and store in a resealable bag or container along with the garlic, ginger powder, and peas.
- Store in the freezer for up to 3 months or the fridge for 5-7 days
Prepare From Prepped:
- Heat sesame oil and vegetable oil in pan until shimmering, then add the carrots and onions and cook, stirring occasionally, until soft.
- Add the rice and cook, stirring often, until the rice has started to brown and crisp.
- Add kimchi, garlic, ginger powder, peas, and broccoli and stir to heat through.
- Push the rice to one side and add egg, scramble, then stir into the remaining rice.
Make From Fresh:
- Combine vegetable oil and sesame oil and heat until shimmering in a large pan over medium heat.
- Add the onions and carrots and cook until the onions have gone translucent and the carrots have softened, about 3-5 minutes.
- Add the rice and break apart with a wooden spoon. Toast the rice, stirring occasionally, about 3-5 minutes or until it has started to brown.
- Add the kimchi,, garlic, ginger powder, peas and broccoli and cook, stirring to combine, another 3-5 minutes or until the vegetables have heated through.
- Push all the ingredients to one side of the pan and crack the eggs into the space left behind. Use the wooden spoon to scramble the eggs, then stir the scrambled eggs into the rice mixture.
- Remove from heat and serve.
Ruthy Kirwan
Yes! Learning that was a game.changer. It’s the old rice that does the trick! There’s too much starch in fresh rice. Let me know if you get a chance to make this!
Jennifer
Okay so now I know why I can’t make fried rice. I had no idea that old rice worked better. It always came out so sticky. I’m going to have to try this recipe.
Demeter
This is such a smart dinner hack! What an easy way to clean out the fridge and get a yummy meal in return!!
Elizabeth
I love these VeeTee rice sachets – we’ve always got a few in the cupboard as they’re so versatile. Love this fried rice recipe!
Amy Treasure
I think I have most of these ingredients in my cupboard. I’m going to try this, thank you!
Danielle Wolter
I have totally got to try those rice packets! I hate having to plan ahead to get day old rice. I never remember. And kimchi fried rice – how YUM! Great recipe!
Veena Azmanov
Oh God, what a tasty looking this Weeknight Kimchi Fried Rice is! I am in love with the colors! I simply cannot wait to try it! Very interesting combination of ingredients. I am saving this recipe for later.