Spicy Kimchi Fried Rice (Printable)

Bold Korean fried rice featuring tangy kimchi, gochujang, and eggs. Ready in 25 minutes with authentic flavors.

# Ingredient List:

→ 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 (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

# How-To Steps:

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

# Expert Advice:

01 -
  • It transforms leftovers into something that tastes like you planned it all along.
  • The tangy punch of kimchi wakes up your taste buds in a way ketchup fried rice never could.
  • You can have dinner on the table in the time it takes to scroll through takeout menus.
  • It's the kind of dish that tastes even better when you're eating it straight from the pan at midnight.
02 -
  • Cold rice is non-negotiable because warm rice will turn sticky and clumpy no matter how much you stir.
  • Don't skip the kimchi juice, it's where so much of the fermented tang lives and it helps the flavors soak into every grain.
  • High heat is your friend here, it keeps the rice from steaming and gives you those crispy bits at the bottom of the pan.
03 -
  • Use a well-seasoned cast iron skillet or carbon steel wok for the best heat distribution and those coveted crispy bits.
  • Let the rice sit undisturbed for 30 seconds at a time while stir-frying to develop a light crust on the bottom.
  • Taste your kimchi before you start because some brands are much saltier or spicier than others, and adjust your soy sauce and gochujang accordingly.
  • If you love heat, add a spoonful of gochugaru (Korean chili flakes) for an extra kick without more paste.
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