Spicy Kimchi Fried Rice (Printable)

Bold Korean fried rice with tangy kimchi, gochujang, eggs, and leftover rice. Quick and satisfying in 25 minutes.

# What you'll need:

→ Base Ingredients

01 - 2 cups cold cooked white rice, preferably day-old
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, white and green 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 sugar

→ Optional Additions

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

# Preparation steps:

01 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add diced onion, white parts of green onions, and carrot. Sauté for 2-3 minutes until softened and fragrant.
02 - Add chopped kimchi to the skillet 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. Mix thoroughly to combine all ingredients and create a uniform sauce base.
04 - Push the kimchi mixture to one side of the pan. Crack eggs into the empty space and scramble until just set, then incorporate with the vegetables.
05 - Add cold rice to the skillet, 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 with the sauce.
06 - Drizzle with sesame oil and fold in green parts of green onions and any optional meat or tofu. Toss to distribute evenly.
07 - Taste the fried rice and adjust seasoning if needed. Serve hot, garnished with toasted sesame seeds, extra green onions, and roasted seaweed strips.

# Expert advice:

01 -
  • The contrast between the crispy bits of rice and the tender kimchi creates this addictive texture that keeps you coming back for just one more bite.
  • It transforms humble leftover rice into something so satisfying you might find yourself deliberately cooking extra rice just to make this the next day.
02 -
  • Breaking up the rice with your fingers before adding it to the pan prevents those stubborn clumps that refuse to separate once cooking.
  • The kimchi needs to caramelize slightly before adding other ingredients, otherwise youll miss out on that crucial depth of flavor that makes this dish special.
03 -
  • Avoid stirring the rice too frequently once added to the pan, allowing it to develop those coveted crispy bits that add textural contrast.
  • If your kimchi isnt very sour, a tiny splash of rice vinegar can help achieve that characteristic tang that makes the dish sing.
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