Kimchi Fried Rice (Korean Spicy Fried Rice)
A classic Korean comfort food made by stir-frying kimchi and rice together. Simple, spicy, and full of flavor — perfect for foreigners learning to cook Korean dishes at home.
Servings 2
Calories 420kcal
Equipment
- 1 Frying pan preferably non-stick
- 1 Spatula for stir-frying
- 1 bowl for serving
Ingredients
- 1 cup cooked rice preferably day-old rice
- 1/2 cup chopped kimchi aged kimchi gives better flavor
- 1 tbsp kimchi juice optional but adds richness
- 1 tbsp gochujang (Korean chili paste) adjust to spice level
- 1 tsp sugar balances acidity
- 1 tbsp sesame oil for aroma
- 1 tbsp vegetable oil for frying
- 1 pc egg fried on top (optional)
- 1 tbsp chopped green onion garnish
- 1 tsp roasted sesame seeds garnish
Instructions
- Heat vegetable oil in a frying pan over medium heat.
- Add chopped kimchi and stir-fry for 2–3 minutes until fragrant.
- Add gochujang, kimchi juice, and sugar. Stir well to combine.
- Add the cooked rice and break up any clumps. Mix evenly with kimchi and sauce.
- Drizzle sesame oil and stir-fry for another 2–3 minutes until rice turns slightly crispy.
- Serve in a bowl and top with a fried egg. Garnish with green onion and sesame seeds.
Notes
Using day-old rice prevents sogginess and gives a better texture.
Add diced spam, bacon, or tofu for variations.
You can adjust spice level by reducing gochujang or adding a bit more sugar.