Bold, savory Korean-style fried rice with tangy kimchi, gochujang, and fluffy eggs. Ready in 25 minutes.
# What You Need:
→ Base
01 - 2 cups cold cooked white rice (preferably day-old)
02 - 1 cup napa cabbage kimchi, chopped
03 - 2 tbsp kimchi juice
04 - 2 large eggs
→ Vegetables & Aromatics
05 - ½ small onion, finely diced
06 - 2 green onions, sliced (white and green parts separated)
07 - 1 small carrot, finely diced (optional)
→ Seasonings & Sauces
08 - 2 tbsp gochujang (Korean chili paste)
09 - 1 tbsp soy sauce
10 - 1 tsp toasted sesame oil
11 - 1 tbsp vegetable oil
12 - 1 tsp sugar (optional)
→ Optional Additions
13 - ½ cup cooked pork belly, Spam, or tofu, diced
14 - Toasted sesame seeds, for garnish
15 - Extra green onions, for garnish
16 - Roasted seaweed strips (gim), for garnish
# How-To Steps:
01 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add diced onion, white parts of green onion, and carrot if using. Sauté for 2 to 3 minutes until softened.
02 - Add chopped kimchi to the skillet and stir-fry for 2 to 3 minutes until fragrant and slightly caramelized.
03 - Stir in gochujang, soy sauce, and optional sugar. Mix thoroughly to combine.
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. Stir everything together evenly, then pour in kimchi juice. Stir-fry for 3 to 4 minutes until heated through and well coated.
06 - Drizzle toasted sesame oil over the rice. Fold in the green parts of the green onions and any optional meat or tofu.
07 - Taste and adjust seasoning if necessary. Serve hot, garnished with toasted sesame seeds, extra green onions, and roasted seaweed strips.
