Save Spicy Kimchi Fried Rice is a bold, savory dish featuring tangy kimchi, leftover rice, gochujang, and eggs. This quick and satisfying meal is packed with authentic Korean flavors, making it a perfect weeknight staple that comes together in just 25 minutes.
Save With a preparation time of only 10 minutes and a cooking time of 15 minutes, this Easy-rated main dish is accessible for any home cook looking to explore Korean cuisine. It offers a balanced nutritional profile with 440 calories and 12g of protein per serving.
Ingredients
- Base: 2 cups cold cooked white rice (preferably day-old), 1 cup napa cabbage kimchi (chopped), 2 tbsp kimchi juice, 2 large eggs
- Vegetables & Aromatics: 1/2 small onion (finely diced), 2 green onions (green and white parts separated), 1 small carrot (finely diced, optional)
- Seasonings & Sauces: 2 tbsp gochujang, 1 tbsp soy sauce, 1 tsp toasted sesame oil, 1 tbsp vegetable oil, 1 tsp sugar (optional)
- Optional Additions & Garnish: 1/2 cup cooked pork belly, Spam, or tofu (diced), toasted sesame seeds, extra green onions, roasted seaweed strips (gim)
Instructions
- 1. Sauté Aromatics
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the onion, white parts of the green onion, and diced carrot. Sauté for 2–3 minutes until the vegetables have softened.
- 2. Caramelize Kimchi
- Add the chopped kimchi to the pan and stir-fry for another 2–3 minutes until it becomes fragrant and slightly caramelized.
- 3. Season
- Stir in the gochujang, soy sauce, and sugar if using. Mix everything thoroughly to combine the flavors.
- 4. Scramble Eggs
- Push the kimchi mixture to one side of the pan. Crack the eggs into the empty space and scramble them until they are just set.
- 5. Combine Rice
- Add the cold rice, breaking up any clumps with your spoon. Pour in the kimchi juice and stir-fry for 3–4 minutes until the rice is heated through and evenly coated.
- 6. Final Toss
- Drizzle with toasted sesame oil and fold in the green parts of the green onion along with any optional protein like pork belly or tofu.
- 7. Garnish and Serve
- Taste and adjust seasoning as needed. Serve the dish hot, garnished with sesame seeds, extra green onion, and roasted seaweed strips.
Zusatztipps für die Zubereitung
To achieve the best results, use a large skillet or wok and a sturdy wooden spoon or spatula to break up the rice grains. Be mindful of allergen information: this dish contains egg, soy, and sesame. Additionally, check labels for gochujang as it often contains wheat, and kimchi may contain fish sauce or shrimp paste.
Varianten und Anpassungen
This recipe is highly adaptable; you can create a vegan version by omitting the eggs and using firm tofu instead. For a healthier variation, try using brown rice or cauliflower rice. You can also adjust the amount of gochujang to your personal spice preference.
Serviervorschläge
For an authentic experience, serve this Spicy Kimchi Fried Rice immediately while hot. It pairs excellently with a cold Korean lager or a refreshing cup of green tea. Don't forget the roasted seaweed strips (gim) for an extra layer of texture and umami.
Save Whether you enjoy it as a simple vegetarian meal or add savory pork belly for extra richness, this Spicy Kimchi Fried Rice is a versatile favorite that brings the bold spirit of Korean cooking to your table.
Recipe FAQs
- → Can I use fresh rice instead of day-old rice?
Day-old refrigerated rice is ideal because it's drier and separates better when stir-fried. Fresh warm rice tends to clump. If using fresh rice, spread it on a plate to cool completely and air-dry for 30 minutes before cooking.
- → How do I adjust the spice level?
Start with 1.5 tablespoons of gochujang and add more to taste. You can also reduce heat by using less kimchi or adding a touch of sugar to balance the spice. Taste as you go and adjust seasoning in the final step.
- → What's the best way to cook the eggs?
Push the rice mixture to one side and crack eggs into the empty space. Scramble them lightly until just set before mixing with the rice. This creates fluffy egg pieces rather than a thin omelette. Don't overcook the eggs as they'll continue cooking when mixed with hot rice.
- → Can I make this vegan?
Yes, omit eggs and use firm tofu instead. Press the tofu to remove moisture, then dice and pan-fry until golden before adding to the dish. Ensure your kimchi and gochujang are vegan-certified, as some contain fish sauce or shrimp paste.
- → What proteins work best with this dish?
Traditional choices include pork belly, Spam, or ground beef. For lighter options, try shrimp or diced chicken breast. Vegetarian options include firm tofu, edamame, or chickpeas. Cook meat separately and add in the final step to ensure even texture.
- → How should I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or sesame oil, stirring frequently until warmed through. The texture may be slightly denser when reheated, but it remains flavorful.