Spicy Kimchi Fried Rice (Print)

Tangy kimchi and gochujang elevate savory fried rice with eggs and green onions for a quick Korean dish.

# Components:

→ 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

# 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 for 2 to 3 minutes until softened.
02 - Incorporate chopped kimchi and stir-fry for 2 to 3 minutes until fragrant and slightly caramelized.
03 - Mix in gochujang, soy sauce, and sugar if using; combine thoroughly.
04 - Push the vegetable 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, then stir to combine everything evenly. Pour in kimchi juice and stir-fry for 3 to 4 minutes until heated through.
06 - Drizzle toasted sesame oil, fold in green parts of green onions and optional meat or tofu if used.
07 - Taste and adjust seasoning as needed. Serve hot garnished with toasted sesame seeds, extra green onions, and roasted seaweed strips.

# Expert Advice:

01 -
  • It comes together in 25 minutes, which means you can satisfy a serious craving without overthinking it.
  • Cold leftover rice transforms into something craveable and complex, not just reheated and forgettable.
  • The flavors are bold and unapologetic—spicy, tangy, savory all at once, but balanced enough that it doesn't burn your mouth.
02 -
  • If your rice is freshly cooked and warm, the fried rice will steam rather than fry and turn mushy—day-old rice really is non-negotiable here.
  • Gochujang brands differ dramatically in heat level and salt content, so go easy at first and taste as you build, because you can always add more but you can't take it back.
  • The eggs need to be just set when you fold in the rice, not fully cooked and rubbery, otherwise they disappear into the background instead of adding that creamy richness.
03 -
  • High heat is your friend here, but add ingredients in stages rather than all at once so they actually cook and caramelize instead of steaming.
  • Let the kimchi sit against the hot pan for a moment before stirring—that's where the caramelization happens and the flavor deepens exponentially.
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