Spicy Kimchi Fried Rice (Printable)

Bold, savory rice with tangy kimchi, gochujang, and eggs. Ready in 25 minutes.

# Ingredient List:

→ Base Components

01 - 2 cups cold cooked white rice, preferably day-old rice for best texture
02 - 1 cup napa cabbage kimchi, chopped, plus 2 tablespoons 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

→ Seasonings & Sauces

07 - 2 tablespoons gochujang, Korean chili paste
08 - 1 tablespoon soy sauce
09 - 1 teaspoon toasted sesame oil
10 - 1 tablespoon vegetable oil
11 - 1 teaspoon granulated sugar, optional to balance acidity

→ Optional Additions & Garnish

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

# Directions:

01 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add diced onion, white parts of green onions, and finely diced carrot. Sauté for 2-3 minutes until vegetables are softened and fragrant.
02 - Add chopped kimchi to the pan and stir-fry for 2-3 minutes until the kimchi becomes fragrant and slightly caramelized, developing deep savory flavors.
03 - Stir in gochujang, soy sauce, and sugar if using to balance acidity. Mix thoroughly to combine all seasonings with the vegetable mixture.
04 - Push the kimchi mixture to one side of the pan. Crack eggs directly into the empty space and scramble until just set, about 30-60 seconds.
05 - Add cold rice to the pan, breaking up any clumps with your spatula. Combine everything thoroughly, then pour in the 2 tablespoons of kimchi juice. Stir-fry for 3-4 minutes until the rice is heated through and evenly coated with the spicy sauce.
06 - Drizzle with toasted sesame oil and fold in the green parts of green onions. Add any optional meat or tofu at this stage and toss until heated through.
07 - Taste the fried rice and adjust seasoning with additional soy sauce or gochujang if needed. Serve immediately while hot, garnished with toasted sesame seeds, extra green onions, and roasted seaweed strips.

# Expert Advice:

01 -
  • It transforms those sad containers of leftover rice into something you would actually crave at 2 AM
  • The combination of tangy fermented kimchi and rich gochujang creates layers of flavor that develop beautifully as everything crisps up
02 -
  • Cold, day old rice is non-negotiable because fresh rice contains too much moisture and will turn into mush instead of getting those crispy edges
  • Resist the urge to stir constantly—letting the rice sit undisturbed for 30 seconds at a time creates those golden crispy bits that make this dish exceptional
03 -
  • If your kimchi is fresh and mild, let it sit out at room temperature for 30 minutes before cooking to wake up the flavors
  • A tiny splash of rice vinegar at the end can brighten everything if the dish feels too heavy
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