Bold Korean fried rice with tangy kimchi, spicy gochujang, and savory vegetables—quick, satisfying, and packed with umami.
# What You'll Need:
→ Rice Base
01 - 2 cups cooked short-grain rice, preferably day-old
→ Vegetables & Kimchi
02 - 1 cup napa cabbage kimchi, chopped
03 - 2 tablespoons kimchi juice
04 - ½ cup yellow onion, finely chopped
05 - ½ cup carrot, diced
06 - 2 green onions, sliced (white and green parts separated)
→ Sauce & Seasonings
07 - 1 tablespoon gochujang (Korean chili paste)
08 - 1 tablespoon soy sauce
09 - 1 teaspoon toasted sesame oil
10 - ½ teaspoon sugar
11 - ⅛ teaspoon freshly ground black pepper
→ Oil & Garnish
12 - 2 tablespoons vegetable oil
13 - 1 teaspoon toasted sesame seeds
14 - 2 fried eggs (optional, for topping)
# Directions:
01 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chopped onion, carrot, and the white parts of the green onion. Sauté for 2–3 minutes until slightly softened.
02 - Add the chopped kimchi and cook for another 2–3 minutes until fragrant and the kimchi edges start to caramelize.
03 - Stir in the gochujang, soy sauce, kimchi juice, sugar, and black pepper. Cook for 1 minute, stirring to coat the vegetables evenly.
04 - Add the rice and break up any clumps. Toss everything together and stir-fry for 3–4 minutes until the rice is evenly coated and heated through.
05 - Drizzle with sesame oil and add the green parts of the green onion. Stir well to combine.
06 - In a separate pan, heat the remaining oil and fry eggs to your liking.
07 - Serve the kimchi fried rice in bowls, topped with a fried egg and a sprinkle of sesame seeds.
