Korean · Main · Easy
Kimchi Fried Rice
Tangy funky kimchi fried with day old rice, finished with a fried egg and sesame. Spicy, savory, and deeply satisfying.
The whole recipe in 60 seconds
Kimchi Fried Rice, in 5 ideas
- Well fermented sour kimchi makes the best fried rice, fresh kimchi is too mild
- The kimchi juice is liquid gold, do not leave it in the jar
- Let the rice sit undisturbed for a minute to develop crispy bits
- A runny yolk mixed through the rice is the perfect sauce
- Spam is the classic pairing and it is delicious, no apologies needed
What you need
Ingredients
- 4 cups day old cooked rice
- 2 cups chopped kimchi, plus 2 tbsp kimchi juice
- 1/2 lb diced spam, bacon, or pork belly (optional)
- 3 green onions, sliced
- 2 tbsp gochujang
- 1 tbsp soy sauce
- 2 tbsp vegetable oil
- 4 eggs
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- Nori strips for garnish (optional)
How to make it
Directions
- Fry the meat in hot oil 3 minutes until crisp. Add the kimchi and cook 3 minutes until caramelized.
- Add the rice, kimchi juice, gochujang, and soy sauce. Fry 4 minutes, breaking up clumps.
- Stir in half the green onions and sesame oil.
- Fry the eggs sunny side up in a separate pan.
- Serve the rice topped with eggs, remaining green onions, sesame seeds, and nori.
Money saver. Kimchi is cheap, lasts for months, and turns leftover rice into a craveable dinner.