Kimchi Fried Rice Korean (Printable)

Bold Korean-style fried rice with tangy kimchi, spicy gochujang, and savory vegetables ready in 25 minutes.

# What You Need:

→ Rice Base

01 - 2 cups cooked short-grain rice, preferably day-old

→ Vegetables & Kimchi

02 - 1 cup napa cabbage kimchi, chopped
03 - 2 tablespoons kimchi juice
04 - ½ cup yellow onion, finely chopped
05 - ½ cup carrot, diced
06 - 2 green onions, sliced (white and green parts separated)

→ Sauce & Seasonings

07 - 1 tablespoon gochujang (Korean chili paste)
08 - 1 tablespoon soy sauce
09 - 1 teaspoon toasted sesame oil
10 - ½ teaspoon sugar
11 - ⅛ teaspoon freshly ground black pepper

→ Oil & Garnish

12 - 2 tablespoons vegetable oil
13 - 1 teaspoon toasted sesame seeds
14 - 2 fried eggs (optional topping)

# Directions:

01 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add chopped onion, carrot, and white parts of green onion. Sauté for 2–3 minutes until slightly softened.
02 - Add chopped kimchi and cook for 2–3 minutes until fragrant and edges begin to caramelize, enhancing the umami depth.
03 - Stir in gochujang, soy sauce, kimchi juice, sugar, and black pepper. Cook for 1 minute, stirring constantly to coat vegetables evenly with the spicy-sweet glaze.
04 - Add rice and break up any clumps with a spatula. Toss everything together and stir-fry for 3–4 minutes until rice is evenly coated, heated through, and slightly crispy at edges.
05 - Drizzle with sesame oil and add green parts of green onion. Stir well to distribute the aromatic finish.
06 - In a separate pan, heat remaining oil and fry eggs to desired doneness—sunny-side up or over-easy works best for runny yolk richness.
07 - Plate kimchi fried rice in bowls, top with fried egg if using, and sprinkle with toasted sesame seeds for nutty crunch.

# Expert Advice:

01 -
  • Its the kind of dinner that comes together faster than deciding what to order for takeout and tastes infinitely better
  • Day-old rice transforms into something extraordinary in a hot pan, and kimchi does half the seasoning work for you
  • You can customize the protein based on whatever you have or leave it entirely vegetarian without losing any satisfaction
02 -
  • Using freshly cooked rice will result in gummy clumps instead of individual fried grains. Spread cooked rice on a baking sheet and refrigerate it uncovered for at least a few hours, or make the rice the day before.
  • The heat must remain high throughout the stir-frying process. If the heat is too low, the rice will steam and become mushy instead of developing the crispy texture that makes fried rice satisfying.
  • Overcrowding the pan lowers the temperature and leads to uneven cooking. If your skillet is small, cook the rice in two batches for the best texture.
03 -
  • Pre-chop all your ingredients before turning on the stove. Stir-frying happens fast and there's no time to pause once you start cooking.
  • If your kimchi is very sour, add an extra pinch of sugar to balance the flavors before adding the rice.
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