Spicy Kimchi Fried Rice (Printable)

Bold, savory Korean fried rice featuring tangy kimchi, gochujang, and eggs. Quick, satisfying, and packed with authentic flavors.

# 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

# Directions:

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 Tips:

01 -
  • It transforms leftover rice and fermented vegetables into something that tastes like you planned it all along.
  • The gochujang brings a deep, savory heat that builds slowly and never overwhelms.
  • You can have dinner on the table in under half an hour, using what's already in your fridge.
  • It's endlessly flexible, welcoming whatever protein or vegetables you have on hand.
02 -
  • Day-old rice is essential because freshly cooked rice is too moist and will turn into a sticky, gummy mess in the pan.
  • Don't skip caramelizing the kimchi, that step builds the savory depth that makes this dish more than just fried rice.
  • Add the sesame oil at the very end, not during cooking, or the delicate nutty aroma will burn off and disappear.
03 -
  • Use a well-seasoned wok or a large cast-iron skillet for the best heat distribution and a little char on the rice.
  • If your kimchi is very sour, add an extra pinch of sugar to balance the acidity and bring out the sweetness.
  • Don't crowd the pan, if you're doubling the recipe, cook it in two batches so the rice fries instead of steaming.
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