Cottage Cheese Kimchi Fried Rice

A cozy, spicy, high-protein twist on a classic takeout favorite.

Hey hey!

This Cottage Cheese Kimchi Fried Rice is one of my all-time comfort meals when I want something fast, hot, and full of flavor. You’ve got the sour-spicy bite of kimchi, the warmth of garlic and sesame oil, and then BOOM—creamy, melty cottage cheese stirred in at the end. It’s not traditional, but it totally works. I make this when I’m low on groceries and still want a meal that feels satisfying and cozy.

this recipe!

🍽 Servings & Time

• Servings: 2
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

❤️ Why I Love This Recipe

This was a happy accident. I had cold rice, leftover kimchi, and no eggs… so I stirred in cottage cheese. And wow. The flavor, texture, and protein boost was better than I expected. Now I do it on purpose.

• Super quick—under 15 minutes
• Perfect way to use up cold rice
• Cottage cheese adds a creamy, melty twist
• Fermented flavor from kimchi = next-level savory
• Filling and protein-rich

🔬 Why This Recipe Works (Quick Science)

• Cold rice fries up best—less sticky, better texture
• Kimchi adds umami, acidity, and gut-friendly probiotics
• Cottage cheese melts into the rice and gives a creamy finish without needing butter or eggs
• Sesame oil and garlic build a deep savory base fast

🧠 Meal Plan Ideas

• Serve with a fried or poached egg on top for a full meal
• Make a double batch and pack the rest for lunch
• Add leftover veggies or tofu to bulk it up
• Pair with a miso soup or cucumber salad

⚠️ Common Mistakes to Avoid

• Using fresh hot rice – it’ll turn mushy. Cold rice only!
• Not chopping the kimchi small enough – bite-sized pieces mix better
• Overcooking the cottage cheese – stir it in last so it stays creamy
• Using too much liquid from kimchi – squeeze it a bit before adding if it’s extra juicy

🍽 What You’ll Need

Ingredients:

• 2 cups cold cooked rice (preferably jasmine or short grain)
• ¾ cup chopped kimchi
• ½ cup small curd cottage cheese
• 1 clove garlic, minced
• 1 tbsp kimchi juice (from the jar)
• 1 tbsp low-sodium soy sauce
• 1 tsp toasted sesame oil
• 1 tbsp neutral oil (like avocado or canola)
• Optional toppings: chopped scallions, sesame seeds, fried egg

🧰 Tools You’ll Need

• Nonstick skillet or wok
• Wooden spoon or spatula
• Knife + cutting board
• Small bowls for prep

🔁 Substitutions & Variations

• Use brown rice or cauliflower rice for lower carbs
• Sub Greek yogurt or a fried egg if you’re out of cottage cheese
• Toss in edamame, peas, or leftover roast veggies
• Add gochujang for extra heat
• Make it vegan with tofu instead of cottage cheese

⏳ Make-Ahead Tips

• Rice and kimchi can be prepped and chopped ahead
• Store portions in airtight containers for easy reheat lunches
• Add cottage cheese fresh when reheating to keep it creamy

👣 Step-by-Step Instructions

Step 1: Heat your pan and aromatics

Heat 1 tbsp neutral oil in a skillet over medium heat. Add minced garlic and stir until fragrant (about 30 seconds).

Step 2: Add chopped kimchi

Stir in ¾ cup chopped kimchi. Cook for 2–3 minutes, until it’s slightly caramelized and starting to brown.

Step 3: Add rice and seasonings

Add 2 cups cold rice, breaking it up with a spatula. Stir in 1 tbsp kimchi juice, 1 tbsp soy sauce, and 1 tsp sesame oil. Toss to combine and heat through.

Step 4: Stir in cottage cheese

Once the rice is hot and coated, turn off the heat. Gently stir in ½ cup cottage cheese and mix until creamy and evenly distributed.

Step 5: Serve and top it off

Spoon into bowls and top with sesame seeds, scallions, or a fried egg if you like.

🧊 Leftovers & Storage Tips

• Store in an airtight container for up to 3 days
• Reheat in a skillet or microwave—add a splash of water if it seems dry
• Add cottage cheese fresh when reheating, if possible

🔢 Exact Macros (Per serving)

• Calories: 370
• Protein: 14g
• Fat: 13g
• Carbs: 45g
• Fiber: 3g
• Sugar: 4g

❓ FAQ

Can I use warm rice?
Try not to. Cold rice fries better. Fresh rice gets mushy.

Is this spicy?
It depends on your kimchi. Most have a mild-medium heat. Add chili paste if you want it hotter.

What kind of cottage cheese is best?
Small curd, full fat or 2%—it melts nicely into the rice.

Can I freeze it?
Not really—the cottage cheese doesn’t freeze well. Best to eat fresh or within a couple of days.

This One’s a Keeper 🔥

Cottage cheese in fried rice? Trust me—it works. It’s cozy, protein-packed, and full of flavor. If you make it, let me know what toppings or tweaks you try. I love seeing your spins on it!