Kimchi Fried Rice
泡菜炒饭 · pào cài chǎo fàn
My uncle in Jinniu District kept a crock of homemade suan cai under his kitchen sink—he’d stir-fry it with rice and an egg every time my cousins visited, saying, 'Sourness wakes up sleepy stomachs.'
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- cold cooked rice隔夜熟米饭🛒 local300 g
- Sichuan-style kimchi (suan cai)四川泡菜（酸菜）🏮 asian120 g
- egg鸡蛋🛒 local50 g
- garlic大蒜🛒 local10 g
- sesame oil芝麻油🏮 asian5 ml
cold cooked rice: Must be fully chilled and dry; refrigerated ≥8 hours
Sichuan-style kimchi (suan cai): Substitute Korean kimchi if unavailable—but drain well and reduce salt by ½ tsp
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Spice level
Saltiness
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Instructions
1Heat wok over medium-high heat. Add 1 tsp neutral oil (e.g., canola), then garlic—stir 15 seconds until aromatic but pale.
蒜末快煸
🔍 Look for Medium-high 15秒 · 15 secondsVisual: 蒜末变软，仍呈浅象牙色Garlic pieces soften but retain pale ivory color
You know it's right when: 香气升腾，无焦色Fragrant steam rises, no browning
2Add chopped kimchi and stir-fry 1 minute until bubbling and slightly reduced.
泡菜煸香
🔍 Look for Medium-high 1分钟 · 1 minuteVisual: 泡菜冒细泡、颜色微深Kimchi releases small bubbles and darkens slightly
You know it's right when: 酸香明显变浓Tangy aroma sharpens noticeably
3Push kimchi to one side. Crack egg into empty space and scramble until just set—then mix with kimchi.
蛋液摊开炒
🔍 Look for Medium-high 45秒 · 45 secondsVisual: 蛋呈柔软金黄絮状，无焦边Egg forms soft, golden curds, no browning
You know it's right when: 蛋液光泽完全消失Egg loses all liquid sheen
4Add cold rice. Break up clumps and stir-fry 2 minutes until rice is heated through and begins to crisp at edges.
炒热炒脆
🔍 Look for Medium-high 2分钟 · 2 minutesVisual: 米粒松散，部分边缘呈浅金斑点Rice grains separate and some develop light golden flecks
You know it's right when: 湿气声转为干爽滋滋声Dry sizzle sound replaces wet steam
5Turn off heat. Stir in sesame oil. Taste and adjust—add a pinch of white pepper if desired (optional). Serve hot.
关火淋香油
🔍 Look for 即刻 · immediatelyVisual: 香油均匀裹覆每粒米饭Oil coats each grain with a subtle sheen
You know it's right when: 香气自然迸发，无需再加热Aroma blooms without further cooking
Tips
- · Rinse kimchi briefly if overly salty—pat dry before cooking.
- · For vegan version, omit egg and add 60 g (¼ cup) roasted peanuts for crunch and protein.
- · Sichuan-style kimchi is often sold as 'Sichuan pickled mustard tuber' or 'suan cai'—check Asian grocery refrigerated section.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
I can't find Sichuan peppercorns. What do I use?
Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.
Source: HǎoWèi substitution engine
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
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