Spicy Kimchi Fried Rice Recipe

Introduction

Spicy Kimchi Fried Rice is a flavorful and satisfying dish that combines savory, tangy kimchi with tender rice and a perfect balance of heat. This quick and easy recipe is a great way to use leftover rice and enjoy a taste of Korean cuisine at home.

Ingredients

• 2 cups cold cooked white rice (day-old preferred)
• 1 cup chopped napa cabbage kimchi
• 2 tablespoons kimchi juice
• 2 large eggs
• ½ small onion, finely diced
• 2 green onions, separated and sliced (white and green parts)
• 1 small carrot, finely diced (optional)
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 1 tablespoon vegetable oil
• 1 teaspoon sugar (optional)
• ½ cup cooked pork belly, Spam, or diced tofu
• Toasted sesame seeds, for garnish
• Extra green onions, for garnish
• Roasted seaweed strips (gim), for garnish

Instructions

1. Step 1: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the diced onion, white parts of the green onion, and carrot if using. Sauté for 2 to 3 minutes until softened.
2. Step 2: Add the chopped kimchi and stir-fry for 2 to 3 minutes until fragrant and slightly caramelized.
3. Step 3: Stir in the gochujang, soy sauce, and sugar if using. Mix thoroughly to blend the flavors.
4. Step 4: Push the mixture to one side of the pan. Crack the eggs into the empty space and scramble them until just set.
5. Step 5: Add the cold rice, breaking up any clumps. Stir everything together, then pour in the kimchi juice. Stir-fry for 3 to 4 minutes until heated through and the rice is evenly coated.
6. Step 6: Drizzle with toasted sesame oil and fold in the green parts of the green onion and the cooked pork belly, Spam, or tofu.
7. Step 7: Taste and adjust seasoning as needed. Serve hot, garnished with toasted sesame seeds, extra green onion, and roasted seaweed strips.

Tips & Variations

• For extra depth, try adding a splash of fish sauce or sesame oil during cooking.
• Use kimchi with plenty of juice to add moisture and tanginess to the dish.
• Vegetarians can omit meat and add mushrooms or extra firm tofu for protein.
• Day-old rice works best because it is dryer and less sticky, which prevents clumping.

Storage

Store leftover kimchi fried rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Avoid overheating to keep the rice from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use freshly cooked rice instead of day-old rice?

Freshly cooked rice is softer and more moist, which can make the fried rice mushy. If using fresh rice, spread it out on a tray and let it cool and dry for 20–30 minutes before cooking.

What can I substitute for gochujang if I don’t have it?

If you don’t have gochujang, you can mix a tablespoon of chili paste or hot sauce with a teaspoon of miso paste or soy sauce to mimic its spicy and savory flavor, though the taste won’t be exactly the same.

Spicy Kimchi Fried Rice Recipe

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★★★★★

4.8 from 187 reviews

• Author: Noah
• Total Time: 25 minutes
• Yield: 2 to 3 servings 1x

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Description

Spicy Kimchi Fried Rice is a flavorful Korean dish that combines tangy kimchi, savory gochujang chili paste, and crispy day-old rice for the perfect spicy and satisfying meal. Enhanced with sautéed aromatics, eggs, and your choice of pork belly, Spam, or tofu, this recipe is both colorful and packed with bold flavors, garnished with toasted sesame seeds and roasted seaweed for an authentic touch.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups cold cooked white rice (day-old preferred)
• 1 cup chopped napa cabbage kimchi
• 2 tablespoons kimchi juice
• 2 large eggs
• ½ small onion, finely diced
• 2 green onions, separated and sliced (white and green parts)
• 1 small carrot, finely diced (optional)
• ½ cup cooked pork belly, Spam, or diced tofu

Seasonings & Sauces

• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 1 tablespoon vegetable oil
• 1 teaspoon sugar (optional)

Garnishes

• Toasted sesame seeds, for garnish
• Extra green onions, for garnish
• Roasted seaweed strips (gim), for garnish

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Instructions

1. Sauté Aromatics: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the finely diced onion, the white parts of the green onions, and the optional diced carrot. Sauté them for 2 to 3 minutes, stirring occasionally, until they soften and release their aromatic flavors.
2. Cook Kimchi: Add the chopped napa cabbage kimchi to the skillet. Stir-fry it for 2 to 3 minutes until it becomes fragrant and slightly caramelized, enhancing its depth of flavor.
3. Incorporate Sauces: Stir in the gochujang (Korean chili paste), soy sauce, and sugar if using. Mix thoroughly to blend these sauces well with the kimchi and aromatics, creating a savory-spicy base.
4. Scramble Eggs: Push the kimchi mixture to one side of the pan to create space. Crack the eggs into the empty side, and scramble them gently until just set, then mix with the kimchi mixture.
5. Combine Rice: Add the cold cooked white rice to the skillet, breaking up any clumps with your spatula. Stir everything together, then pour in the kimchi juice and continue stir-frying for 3 to 4 minutes until the rice is heated through and evenly coated with the sauce.
6. Finish and Fold: Drizzle the toasted sesame oil over the fried rice. Fold in the green parts of the green onions and your choice of cooked pork belly, Spam, or diced tofu, incorporating them evenly.
7. Adjust Seasoning and Serve: Taste the rice and adjust seasoning as needed. Serve the spicy kimchi fried rice hot, garnished with toasted sesame seeds, extra green onion slices, and strips of roasted seaweed (gim) for an authentic finishing touch.

Notes

• Using day-old rice is key to prevent the fried rice from becoming mushy; freshly cooked rice can cause clumping.
• You can customize the protein by swapping pork belly or Spam with tofu for a vegetarian option.
• Adjust the amount of gochujang according to your preferred spice level.
• Make sure to stir-fry at medium-high heat to achieve a slightly caramelized flavor without burning the ingredients.
• Adding kimchi juice enhances the overall tangy and spicy flavor profile of the dish.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: Korean

Keywords: kimchi fried rice, Korean fried rice, spicy fried rice, kimchi recipe, easy Korean recipe, gochujang fried rice