Spicy Kimchi Fried Rice (Print View)

Tangy kimchi and gochujang combine with eggs and rice for a quick, bold Korean dish.

# Components:

→ Base

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

→ Vegetables & Aromatics

05 - ½ small onion, finely diced
06 - 2 green onions, separated and sliced (white and green parts)
07 - 1 small carrot, finely diced (optional)

→ Seasonings & 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)

→ Optional Additions

13 - ½ cup cooked pork belly, Spam, or diced tofu
14 - Toasted sesame seeds, for garnish
15 - Extra green onions, for garnish
16 - 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 onion, and carrot; sauté 2 to 3 minutes until softened.
02 - Add chopped kimchi and stir-fry for 2 to 3 minutes until fragrant and slightly caramelized.
03 - Stir in gochujang, soy sauce, and sugar if using; mix thoroughly to blend flavors.
04 - Push mixture to one side of the pan, crack eggs into empty space, and scramble until just set.
05 - Add cold rice, breaking up clumps. Stir everything together, then pour in kimchi juice and stir-fry 3 to 4 minutes until heated through and rice is evenly coated.
06 - Drizzle with toasted sesame oil, fold in green parts of green onion and optional meat or tofu.
07 - Taste and adjust seasoning as needed. Serve hot garnished with sesame seeds, extra green onion, and roasted seaweed strips.

# Expert Advice:

01 -
  • It transforms day-old rice and pantry staples into something that tastes like you've been cooking all day.
  • The whole dish comes together in under thirty minutes, making it perfect for weeknights when you're tired but your appetite isn't.
  • One pan, minimal cleanup, and enough spice to make you feel genuinely alive while eating.
02 -
  • Cold rice is absolutely essential; warm rice will steam and clump into a mushy, disappointing mess instead of frying into distinct, coated grains.
  • Don't skip the kimchi juice—it's not a byproduct but a crucial ingredient that adds acidity, salt, and depth that brings the whole dish together.
  • High heat is your friend here; a low, gentle flame will result in pale, limp fried rice instead of something with character and color.
03 -
  • Have all your ingredients prepped and sitting beside the stove before you start cooking; once the pan gets hot, everything moves quickly and you won't have time to chop onions mid-sizzle.
  • If you're making this for guests, cook the rice the day before and refrigerate it—this solves the temperature problem and makes the final cooking almost meditative since you're just combining things rather than racing the clock.
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