Spicy Kimchi Fried Rice (Printable)

A quick, bold stir-fry with tangy kimchi, gochujang, eggs, and fragrant sesame oil for rich Korean flavors.

# 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 - ½ small onion, finely diced
06 - 2 green onions, sliced, white and green 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 - ½ 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

# Method:

01 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add diced onion, white parts of green onions, and carrot. 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 lightly caramelized.
03 - Incorporate gochujang, soy sauce, and sugar if using. Mix thoroughly to combine flavors.
04 - Push mixture to one side. Crack eggs into empty space and scramble until just set.
05 - Add cold rice, breaking up clumps. Stir to combine, then pour in kimchi juice. Stir-fry for 3 to 4 minutes until heated through and evenly coated.
06 - Drizzle sesame oil over rice, fold in green parts of green onions and optional cooked meat or tofu if using.
07 - Adjust seasoning to taste. Serve immediately, garnished with toasted sesame seeds, extra green onions, and roasted seaweed strips.

# Expert Advice:

01 -
  • It transforms sad leftover rice into something craveable, spicy, and genuinely exciting in under 20 minutes.
  • The tangy heat from kimchi and gochujang hits different—satisfying in a way that feels both comforting and a little dangerous.
  • You can make it with whatever proteins or vegetables you have hiding in the back, so it's endlessly flexible.
02 -
  • Day-old rice is absolutely essential—fresh warm rice will turn mushy and sad no matter how careful you are, so plan ahead or buy rice a day in advance.
  • Don't skip the step of letting kimchi slightly caramelize in the pan before adding gochujang; it's the difference between a good dish and one that tastes truly special.
03 -
  • Keep your heat on medium-high throughout—you want things to move fast and develop flavor through slight browning, not steam.
  • Taste constantly and adjust as you cook, because every kimchi, every gochujang brand, and every person's heat tolerance is different, so trust your own mouth over instructions.
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