This Easy Ham and Kimchi Fried Rice is the ultimate quick-and-satisfying weeknight meal. Spicy, savory, and a little tangy, it’s a brilliant way to repurpose leftover ham, especially after a big holiday meal. Whether you’re making this as a late-night snack or prepping meals for the week, this ham and kimchi fried rice delivers big flavor with very little effort.

Easy Fried Rice Recipe

This dish is all about flavor and flexibility. You can whip it up in under 30 minutes with pantry staples and a few fridge finds. The bold flavors of Kimchi pair beautifully with the salty ham, while a dash of ketchup and soy sauce tie it all together into a deeply satisfying dish. Don’t have ham? Use leftover chicken or tofu. Want to clean out your crisper drawer? Toss in diced carrots, peas, or even spinach.

Ingredients Needed to Make Easy Ham and Kimchi Fried Rice~

1.5 tbsp of your preferred cooking oil
3 cups cooked white rice (preferably day-old)
1 1/2 cups of chopped Kimchi
¾ cup diced ham
3 stalks green onion, sliced (white and green parts separated)
1 tbsp gochujang
1 tbsp sesame oil
1 tbsp ketchup
2 tbsp butter
Salt and pepper, to taste

Notes for Success~

✔️ Use day-old rice for the best texture—fresh rice can turn mushy when fried
✔️ Don’t skip the butter—it gives the dish a rich, restaurant-style finish
✔️ Chop the kimchi into small pieces so it distributes evenly throughout the rice
✔️ Let the rice sit in the pan for a minute or two before stirring for crispy bits
✔️ Adjust the spice to your liking by increasing or reducing the amount of gochujang
✔️ Add a fried or poached egg on top for extra richness and protein

🍽️How to Serve~

This Easy Ham and Kimchi Fried Rice is bold, savory, and endlessly adaptable. Here are some of our favorite ways to plate it up:

Topped with a Fried Egg: Finish with a crispy-edged or jammy-yolk egg for extra richness and protein—it’s the ultimate comfort bowl.
With Quick Pickled Veggies: Balance the boldness with something crisp and refreshing like marinated cucumbers or pickled radishes.
Next to a Stir-Fry dish: Serve alongside a Chicken Teriyaki dish or a vegetarian bulgogi—great for family-style dinners or lighter lunches.
Topped with Scallions and Sesame Seeds: Finish with sliced green onions and a sprinkle of toasted sesame seeds for extra texture and color.

This Easy Ham and Kimchi Fried Rice is the kind of recipe that makes leftovers exciting again. It’s bold, customizable, and fast enough for the busiest nights. Give it a try next time your fridge is full of odds and ends—you might just have your new favorite go-to meal.

Print Recipe

Easy Ham and Kimchi Fried Rice

This Easy Ham and Kimchi Fried Rice is bold, customizable, and fast enough for the busiest weeknights. It is spicy, savory, and a little tangy and it’s a brilliant way to repurpose leftover ham, especially after a big holiday meal.

Prep Time20

Cook Time15

Course: dinner, lunch

Cuisine: korean

Servings: 4

Author: Jennifer Struss

Ingredients

1.5 tbsp cooking oil
3 cups cooked white rice preferably day-old
1 ½ cups of chopped kimchi
¾ cup diced ham
3 stalks green onion sliced (white and green parts separated)
1 tbsp gochujang
1 tbsp sesame oil
1 tbsp ketchup
2 tbsp butter
Salt and pepper to taste
4 Fried or scrambled eggs for topping

Instructions

Prep the rice: If using fresh rice, spread it out to cool and dry slightly. Day-old rice works best for texture.
Sauté aromatics: In a large skillet or wok, Add oil and the white parts of the green onion and cook for 2-3 minutes until fragrant.
Stir in the diced ham and chopped kimchi. Cook for about 4-5 minutes to warm everything through and deepen the flavor. Then stir in the gochujang, sesame oil, and ketchup. Mix well to combine. If you're adding fried eggs on top, you can start frying them now in a separate pan or you can scramble the eggs and add them to the fried rice.
Add rice: Toss in the rice and stir until everything is evenly coated. Let the rice crisp up for 3-4 minutes undisturbed, then stir in the butter and mix well.
Finish: Taste and adjust seasoning with salt and pepper. Top with the green parts of the scallion and a fried egg. Enjoy!

Notes

✔️ Use day-old rice for the best texture—fresh rice can turn mushy when fried
✔️ Don’t skip the butter—it gives the dish a rich, restaurant-style finish
✔️ Chop the kimchi into small pieces so it distributes evenly throughout the rice
✔️ Let the rice sit in the pan for a minute or two before stirring for crispy bits
✔️ Adjust the spice to your liking by increasing or reducing the gochujang
✔️ Add a fried or poached egg on top for extra richness and protein