Kimchi Fried Rice
A quick, bold, and deeply flavorful Korean fried rice featuring tangy kimchi, spicy gochujang, and your favorite protein. Perfect for using up leftover rice!
Equipment
- Large skillet or wok
- Spatula
- Cutting board and knife
- Measuring spoons and cups
- small bowl
- Serving bowl or plate
Ingredients
- 2 cups day-old cooked white rice short- or medium-grain
- 0.75 cup fermented kimchi chopped
- 1 tbsp kimchi juice
- 1 tbsp gochujang Korean chili paste
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp toasted sesame oil
- 1 tbsp canola oil or butter
- 0.25 cup onion diced
- 1 clove garlic minced
- 0.25 cup carrot or mushroom chopped, optional
- 0.5 cup protein spam, ham, bacon, pork, chicken, or shrimp
- 1 fried egg for topping
- green onions and sesame seeds for garnish
- salt and pepper to taste
Instructions
- Heat canola oil or butter in a skillet over medium heat.
- Add onion, garlic, and optional carrots or mushrooms; cook until softened.
- Add kimchi and kimchi juice. Fry for 2–3 minutes until fragrant.
- Add protein and cook until heated through or lightly browned.
- Stir in gochujang, soy sauce, sugar, and sesame oil.
- Add the rice, breaking up any clumps. Stir-fry until rice soaks up all the sauce and is heated through.
- Season with salt and pepper as needed.
- Top each serving with a fried egg, green onions, and sesame seeds before serving.
Notes
Best with day-old rice for texture. Add extra sesame oil or chili flakes for more flavor and heat. For vegetarian, use tofu and skip meat. Leftovers reheat well in a pan.
Nutrition
Calories: 470kcal | Protein: 13g | Saturated Fat: 3g | Cholesterol: 105mg | Sodium: 930mg