Spicy Kimchi Fried Rice (Print View)

Bold and savory with tangy kimchi, gochujang, and eggs. Quick, satisfying, and bursting with Korean flavors.

# What You’ll Need:

→ Base

01 - 2 cups cold cooked white rice, preferably day-old
02 - 1 cup napa cabbage kimchi, chopped plus 2 tbsp kimchi juice
03 - 2 large eggs

→ Vegetables & Aromatics

04 - 1/2 small onion, finely diced
05 - 2 green onions, sliced with green and white parts separated
06 - 1 small carrot, finely diced (optional)

→ Seasonings & Sauces

07 - 2 tbsp gochujang (Korean chili paste)
08 - 1 tbsp soy sauce
09 - 1 tsp toasted sesame oil
10 - 1 tbsp vegetable oil
11 - 1 tsp sugar (optional, to balance acidity)

→ Optional Additions

12 - 1/2 cup cooked pork belly, Spam, or tofu, diced
13 - Toasted sesame seeds, for garnish
14 - Extra green onions, for garnish
15 - Roasted seaweed strips (gim), for garnish

# Method:

01 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add diced onion, white parts of green onion, and carrot. Sauté for 2–3 minutes until softened and fragrant.
02 - Add chopped kimchi to the pan and stir-fry for 2–3 minutes until fragrant and slightly caramelized, allowing the flavors to develop.
03 - Stir in gochujang, soy sauce, and sugar if using. Mix thoroughly to combine all seasonings evenly with the kimchi mixture.
04 - Push the mixture to one side of the pan. Crack eggs into the empty space and scramble until just set, then incorporate with the kimchi mixture.
05 - Add cold rice to the pan, breaking up any clumps with your spatula. Combine everything thoroughly, then pour in kimchi juice. Stir-fry for 3–4 minutes until rice is heated through and evenly coated.
06 - Drizzle with sesame oil and fold in green parts of green onion along with any optional meat or tofu. Toss to combine.
07 - Taste and adjust seasoning if needed. Serve hot, garnished with sesame seeds, extra green onion, and roasted seaweed strips.

# Expert Advice:

01 -
  • The kimchi transforms plain leftover rice into something so flavorful youll wonder why you ever threw away day-old rice before.
  • Its completely adaptable to whatever you have on hand I make it differently almost every time depending on what needs using up.
02 -
  • Breaking up cold rice with your fingers before adding it to the pan prevents those stubborn clumps that never seem to separate once cooking.
  • The pan needs to be screaming hot before adding the rice if its not sizzling loudly youre steaming rather than frying.
03 -
  • Keep a jar specifically for collecting kimchi juice whenever you eat kimchi then use it to flavor soups, stews, and this fried rice.
  • If your kimchi isnt quite sour enough, add a tiny splash of rice vinegar to mimic that aged fermented tang.
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