Spicy Kimchi Fried Rice (Printable Version)

Bold and savory fried rice with tangy kimchi, gochujang, eggs, and a touch of sesame oil for Korean zest.

# What You’ll Need:

→ Base

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

→ Vegetables & Aromatics

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

# Step-by-Step Guide:

01 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add diced onion, white parts of green onion, and carrot, then sauté for 2 to 3 minutes until 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 if using, mixing thoroughly to combine.
04 - Push the mixture to one side of the pan. Crack eggs into the empty space and scramble them until just set.
05 - Add cold rice, breaking up any clumps, and mix everything evenly. Pour in kimchi juice and stir-fry for 3 to 4 minutes until the rice is heated through and well coated.
06 - Drizzle with toasted sesame oil and fold in the green parts of green onion along with any optional meat or tofu. Taste and adjust seasoning if needed. Serve hot garnished with sesame seeds, extra green onion, and roasted seaweed strips.

# Additional Tips::

01 -
  • It comes together in under 25 minutes, making it perfect for weeknights when you're hungry and tired.
  • Tangy, spicy, and savory all at once—this dish hits every flavor note without feeling heavy.
  • It uses ingredients you probably already have or can grab quickly, no specialty shopping required.
02 -
  • Cold or day-old rice is absolutely essential—warm fresh rice will break apart and turn into mush, completely changing the texture.
  • Don't let the eggs cook all the way through before mixing everything together; they finish cooking in the residual heat from the rice and the pan.
  • Gochujang paste clumps easily, so stir it in thoroughly before adding the rice, or you'll get pockets of pure spice.
03 -
  • Keep your pan genuinely hot throughout cooking; fried rice wants high heat to develop those tiny caramelized edges that add complexity.
  • If you don't have kimchi juice, a splash of water mixed with rice vinegar and a pinch of gochujang gives you something similar in a pinch.
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