If your kimchi fried rice is turning out soggy, there could be a few reasons behind it. One common culprit is using freshly cooked rice that hasn't had enough time to cool and dry out in the refrigerator. The moisture in warm rice can make it clump together and become mushy when fried. Another possibility is using too much kimchi juice or soy sauce, which can oversaturate the rice and make it soggy instead of crispy. Additionally, not cooking over high enough heat or overcrowding the pan can prevent the rice from frying properly, leading to a softer texture. To avoid this, ensure you're using cold, day-old rice, adjust the amount of liquid ingredients carefully, and cook in batches if necessary to maintain a high heat and achieve that perfect crispy texture.