Spicy Kimchi Fried Rice (Printable)

Tangy kimchi meets crispy fried rice in this bold, satisfying Korean dish. Ready in just 25 minutes.

# What You'll Need:

→ 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 Make It:

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 to coat ingredients evenly.
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 -
  • The kimchi juice caramelizes with the rice creating these irresistible crispy bits at the bottom of the pan that youll find yourself fighting over with dinner guests.
  • Its endlessly adaptable to whatever you have on hand I once made it with leftover Brussels sprouts and it was surprisingly fantastic.
02 -
  • Never ever use freshly cooked rice if you havent planned ahead, spread fresh rice on a baking sheet and refrigerate it uncovered for 30 minutes to dry it out.
  • The pan needs to be truly hot before adding the kimchi or youll end up with a soggy mess instead of those coveted caramelized bits.
03 -
  • Keeping your spatula moving constantly once you add the rice prevents sticking and creates that perfect separated grain texture you get in restaurants.
  • For an incredible flavor boost, crush a sheet of roasted seaweed with your hands directly over the finished dish right before serving the tiny flecks distribute oceanic umami throughout every bite.
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