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Kimchi Fried Rice

A close-up of a bowl of spicy Kimchi fried rice topped with a perfectly fried egg, sesame seeds, and chopped green onions.
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A quick and flavorful Korean-style fried rice made with leftover rice, kimchi, and optional additions like egg or spam.

Ingredients

Scale
  • 2 cups cooked rice, preferably day-old
  • 1 cup chopped kimchi, plus 2 tablespoons kimchi juice
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon vegetable oil
  • 1/2 cup diced spam or other protein (optional)
  • 1–2 eggs, for topping (optional)
  • 2 green onions, sliced, for garnish
  • Toasted sesame seeds, for garnish

Instructions

  1. In a small bowl, mix the kimchi juice, gochujang, soy sauce, and sesame oil. Set aside.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  3. If using spam, add it to the skillet and cook until browned. Remove spam and set aside.
  4. Add the chopped kimchi to the skillet and stir-fry for 2-3 minutes until slightly softened.
  5. Add the cooked rice to the skillet. Break up any clumps with your spatula.
  6. Pour the sauce mixture over the rice and kimchi. Stir well to combine and coat the rice evenly.
  7. Continue to stir-fry for 5-7 minutes, until the rice is heated through and slightly crispy.
  8. If using spam, return it to the skillet and stir to combine.
  9. If serving with eggs, fry them separately to your desired doneness.
  10. Serve the kimchi fried rice hot, topped with a fried egg (if using), sliced green onions, and toasted sesame seeds.

Notes

  • Day-old rice works best as it is drier and will not clump together.
  • Adjust the amount of gochujang to your spice preference.
  • Other protein options include cooked chicken, pork, or tofu.
  • For a vegetarian option, omit the spam and use a vegetarian kimchi.

Nutrition

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