Bold and savory Korean fried rice with tangy kimchi, gochujang chili paste, and fluffy eggs. Ready in 25 minutes.
# What You'll Need:
→ Base
01 - 2 cups cold cooked white rice (preferably day-old)
02 - 1 cup napa cabbage kimchi, chopped (plus 2 tbsp kimchi juice)
03 - 2 large eggs
→ Vegetables & Aromatics
04 - 1/2 small onion, finely diced
05 - 2 green onions, sliced (green and white parts separated)
06 - 1 small carrot, finely diced (optional)
→ Seasonings & Sauces
07 - 2 tbsp gochujang (Korean chili paste)
08 - 1 tbsp soy sauce
09 - 1 tsp toasted sesame oil
10 - 1 tbsp vegetable oil
11 - 1 tsp sugar (optional, to balance acidity)
→ Optional Additions
12 - 1/2 cup cooked pork belly, Spam, or tofu, diced
13 - Toasted sesame seeds, for garnish
14 - Extra green onions, for garnish
15 - Roasted seaweed strips (gim), for garnish
# How To Make:
01 - 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.
02 - Add chopped kimchi and stir-fry for 2–3 minutes until fragrant and slightly caramelized.
03 - Stir in gochujang, soy sauce, and sugar (if using). Mix well.
04 - Push the mixture to one side of the pan. Crack eggs into the empty space and scramble until just set.
05 - 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.
06 - Drizzle with sesame oil and fold in green parts of green onion and any optional meat or tofu.
07 - Taste and adjust seasoning if needed.
08 - Serve hot, garnished with sesame seeds, extra green onion, and roasted seaweed strips.
