Print

15-Minute Ultimate Kimchi Fried Rice

A vibrant plate of kimchi fried rice topped with two sunny-side-up eggs, seaweed, and green onions.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make quick, flavorful Kimchi Fried Rice using leftover rice for a fast weeknight meal.

Ingredients

Scale
  • 2 cups cold, cooked leftover rice
  • 1 cup chopped aged kimchi
  • 1/4 cup kimchi juice
  • 2 tablespoons neutral cooking oil
  • 4 ounces pork belly or bacon, diced (optional)
  • 1/2 small onion, diced
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar
  • 2 large eggs
  • 1 scallion, sliced, for garnish
  • 1 teaspoon toasted sesame oil
  • 1 sheet roasted seaweed (gim), crumbled, for garnish

Instructions

  1. Heat the cooking oil in a large skillet or wok over medium-high heat. If using pork belly or bacon, add it now and cook until crisp, about 3-4 minutes. Remove the meat with a slotted spoon and set aside, leaving the rendered fat in the pan.
  2. Add the diced onion to the pan and cook until softened, about 2 minutes.
  3. Add the chopped kimchi to the pan and stir-fry for 3 minutes until it darkens slightly.
  4. Stir in the gochujang, soy sauce, sugar, and kimchi juice. Cook for 1 minute, stirring constantly.
  5. Add the cold rice to the skillet. Break up the rice clumps with your spatula and mix thoroughly with the kimchi mixture until everything is evenly coated and heated through, about 3 minutes. Stir in the cooked meat, if using.
  6. Push the rice mixture to one side of the pan. Add a small amount of oil to the empty space and crack the two eggs directly into the pan. Cook them sunny-side up or scrambled, as you prefer.
  7. Serve the kimchi fried rice immediately, topped with the fried eggs, sliced scallions, crumbled seaweed, and a drizzle of sesame oil.

Notes

  • Using cold, day-old rice prevents the fried rice from becoming mushy.
  • Adjust the amount of gochujang based on your spice preference.
  • For a vegetarian version, skip the pork and add 1/2 cup of firm tofu, cubed, and sautéed until golden brown before adding the onions.

Nutrition

Find it online: https://spoonfulsnap.com/quick-kimchi-fried-rice-recipe/