Pin It Spicy Kimchi Fried Rice is a bold, savory dish that brings the vibrant flavors of Korean cuisine to your table in just 25 minutes. This satisfying one-pan meal transforms leftover rice into a sensational masterpiece, combining tangy fermented kimchi with the rich umami of gochujang and the comfort of fluffy scrambled eggs. Perfect for busy weeknights or whenever you're craving something with a kick of spice and a whole lot of personality.
Pin It Fried rice is one of those magical dishes that proves humble ingredients can create something extraordinary. The secret lies in using cold, day-old rice and letting it get slightly crispy in the hot pan. When combined with caramelized kimchi and the deep heat of gochujang, every grain becomes coated in a glossy, flavor-packed sauce that's impossible to resist.
Ingredients
- Base
- 2 cups cold cooked white rice (preferably day-old)
- 1 cup napa cabbage kimchi, chopped (plus 2 tbsp kimchi juice)
- 2 large eggs
- Vegetables & Aromatics
- 1/2 small onion, finely diced
- 2 green onions, sliced (green and white parts separated)
- 1 small carrot, finely diced (optional)
- Seasonings & Sauces
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 tbsp vegetable oil
- 1 tsp sugar (optional, to balance acidity)
- Optional Additions
- 1/2 cup cooked pork belly, Spam, or tofu, diced
- Toasted sesame seeds, for garnish
- Extra green onions, for garnish
- Roasted seaweed strips (gim), for garnish
Instructions
- Step 1
- In a large skillet or wok, heat vegetable oil over medium-high heat. Add onion, white parts of green onion, and carrot. Sauté for 2–3 minutes until softened.
- Step 2
- Add chopped kimchi and stir-fry for 2–3 minutes until fragrant and slightly caramelized.
- Step 3
- Stir in gochujang, soy sauce, and sugar (if using). Mix well.
- Step 4
- Push the mixture to one side of the pan. Crack eggs into the empty space and scramble until just set.
- Step 5
- Add cold rice, breaking up any clumps. Combine everything thoroughly, then pour in kimchi juice. Stir-fry for 3–4 minutes until rice is heated and evenly coated.
- Step 6
- Drizzle with sesame oil and fold in green parts of green onion and any optional meat or tofu.
- Step 7
- Taste and adjust seasoning if needed.
- Step 8
- Serve hot, garnished with sesame seeds, extra green onion, and roasted seaweed strips.
Zusatztipps für die Zubereitung
Use a large skillet or wok and a wooden spoon or spatula to give yourself plenty of room to toss the rice. A knife and cutting board will come in handy for prepping your vegetables. If you prefer, you can beat the eggs in a mixing bowl before adding them to the pan, though scrambling directly in the skillet works perfectly fine.
Varianten und Anpassungen
For a vegan version, simply omit the eggs and use firm tofu instead. You can swap white rice for brown rice or even cauliflower rice for a healthier twist. The spice level is entirely up to you—adjust the amount of gochujang to suit your taste. Feel free to add cooked pork belly, Spam, or extra tofu for additional protein.
Serviervorschläge
Serve this spicy fried rice hot, topped with toasted sesame seeds, fresh green onion slices, and crispy roasted seaweed strips. It's a complete meal on its own, but pairs beautifully with a cold Korean lager or a soothing cup of green tea to balance the heat.
Pin It Whether you're new to Korean cuisine or a longtime fan of kimchi, this Spicy Kimchi Fried Rice delivers an irresistible combination of textures and flavors that will keep you coming back for more. It's quick, satisfying, and packed with the bold taste of Korea in every bite.
Recipe FAQs
- → Can I use fresh rice instead of day-old rice?
Day-old rice works best as it’s drier and less likely to clump, but fresh rice can be used if cooled well to reduce moisture.
- → How spicy is the gochujang in this dish?
Gochujang adds moderate heat with a sweet and savory depth; adjust the amount to control the spice level.
- → What alternatives are there for protein additions?
Try diced tofu, cooked pork belly, Spam, or omit completely for a vegetarian version.
- → How do I make this dish vegan-friendly?
Replace eggs with tofu and ensure kimchi is made without fish sauce for a fully plant-based result.
- → What garnishes enhance the flavor and presentation?
Toasted sesame seeds, sliced green onions, and roasted seaweed strips add texture, flavor, and color contrast.
- → Can I substitute kimchi with other fermented vegetables?
While kimchi’s unique tang is key, you can experiment with other fermented vegetables, keeping in mind the flavor will change.