Spicy Kimchi Fried Rice (Printable)

Bold, savory fried rice featuring tangy kimchi, gochujang, and scrambled eggs. Quick, satisfying Korean comfort food.

# What You Need:

→ Base

01 - 2 cups cold cooked white rice, preferably day-old
02 - 1 cup napa cabbage kimchi, chopped
03 - 2 tablespoons kimchi juice
04 - 2 large eggs

→ Vegetables and Aromatics

05 - 1/2 small onion, finely diced
06 - 2 green onions, sliced with green and white parts separated
07 - 1 small carrot, finely diced

→ Seasonings and Sauces

08 - 2 tablespoons gochujang Korean chili paste
09 - 1 tablespoon soy sauce
10 - 1 teaspoon toasted sesame oil
11 - 1 tablespoon vegetable oil
12 - 1 teaspoon sugar

→ Optional Additions

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

# How To Make It:

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 to 3 minutes until vegetables are softened.
02 - Add chopped kimchi to the pan and stir-fry for 2 to 3 minutes until fragrant and slightly caramelized.
03 - Stir in gochujang, soy sauce, and sugar. Mix thoroughly to combine and distribute the chili paste evenly throughout the vegetables.
04 - Push the kimchi mixture to one side of the pan. Crack eggs into the empty space and scramble until just set, about 2 minutes.
05 - Add cold rice to the pan, breaking up any clumps with your spatula. Combine everything thoroughly and pour in kimchi juice. Stir-fry for 3 to 4 minutes until rice is heated through and evenly coated with seasonings.
06 - Drizzle sesame oil over the rice and fold in green parts of green onion and any optional protein. Taste and adjust seasoning as needed.
07 - Transfer to serving bowls and garnish with sesame seeds, extra green onion, and roasted seaweed strips. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It transforms sad leftover rice into something crave-worthy in under 20 minutes.
  • The tangy heat from kimchi and gochujang wakes up your whole palate without being overwhelming.
  • You can toss in whatever protein or veggies you have lying around and it still tastes intentional.
  • It is the kind of one-pan meal that feels like a hug and a kick at the same time.
02 -
  • Cold, day-old rice is non-negotiable, fresh rice will turn into a sticky, sad mess no matter how hard you stir.
  • Do not skip the kimchi juice, it is the secret ingredient that makes the rice taste like it has been marinating for hours.
  • If your kimchi is mild, add extra gochujang, if it is super spicy, go easy and taste as you go.
  • High heat is your friend here, it keeps everything from steaming and gives you those crispy, caramelized edges.
03 -
  • Press the rice flat against the pan and leave it untouched for a minute to get crispy, caramelized bits on the bottom.
  • Use kitchen scissors to chop the kimchi right in the jar, it is faster and keeps your cutting board from smelling like fermented cabbage for days.
  • If you do not have day-old rice, spread fresh rice on a sheet pan and let it cool in the fridge for 20 minutes before cooking.
  • A squeeze of lime or a splash of rice vinegar at the end brightens everything up if it tastes too heavy.
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