Kimchi Fried Rice Recipe

Name: Kimchi Fried Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 cups cooked short-grain rice, chilled overnight; 1 1/2 cups kimchi, chopped, plus its juice; 2 tbsp kimchi brine (from the jar); 1 tbsp gochujang; 6 oz pork belly or Spam, diced small; 2 cloves garlic, minced; 3 whole scallions, sliced, whites and greens separated; 1 tbsp toasted sesame oil; 4 large eggs, fried sunny-side up; 2 sheets roasted seaweed (gim), crumbled; 1 tsp toasted sesame seeds

Using older, more sour kimchi instead of fresh gives the rice real depth without needing a long ingredient list, and rendering the pork belly first means its fat does double duty as the cooking oil for everything else. Cold, day-old rice is what keeps the grains separate and slightly chewy instead of turning the whole pan mushy.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4

Ingredients

Servings4

4 cups cooked short-grain rice, chilled overnight
1 1/2 cups kimchi, chopped, plus its juice
2 tbsp kimchi brine (from the jar)
1 tbsp gochujang
6 oz pork belly or Spam, diced small
2 cloves garlic, minced
3 whole scallions, sliced, whites and greens separated
1 tbsp toasted sesame oil
4 large eggs, fried sunny-side up
2 sheets roasted seaweed (gim), crumbled
1 tsp toasted sesame seeds

Nutrition per serving

Calories: 429
Protein: 16g
Carbs: 52g
Fat: 17g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

1The day before, cook rice and spread it on a tray to cool completely, then refrigerate uncovered overnight so the grains firm up.
2Heat a large skillet or wok over medium-high with no added oil, and cook the diced pork belly (or Spam) until the edges crisp and enough fat renders to coat the pan, 3-4 minutes.
3Add the garlic and scallion whites, and stir for about 30 seconds until fragrant.
4Add the chopped kimchi and cook, stirring occasionally, until the edges start to caramelize and smell noticeably less sharp, 3-4 minutes.
5Push everything to one side, add the gochujang to the cleared space, and let it sizzle in the fat for 15 seconds before stirring it through with the kimchi brine.
6Add the cold rice, breaking up any clumps with the back of a spatula, and stir-fry until every grain is coated red-orange and the bottom starts to catch slightly, 5-6 minutes.
7Drizzle the sesame oil over the rice and toss once more, then taste and adjust with a splash more kimchi brine if it needs more tang.
8Meanwhile, fry the eggs in a separate nonstick pan until the whites are set but the yolks stay runny.
9Divide the rice among bowls, top each with a fried egg, and finish with the scallion greens, crumbled seaweed, and sesame seeds.

Tips & variations

Use kimchi that's been in the fridge at least two to three weeks; well-fermented, sourer kimchi has far more flavor for cooking than mild, fresh kimchi meant for eating straight from the jar.
Gochujang, short-grain rice, roasted seaweed, and good kimchi are all easiest to find at a Korean grocery store (H Mart and similar chains carry all four in one aisle); a general Asian market may only stock the milder, sweetened supermarket version of gochujang.
For a vegetarian version, skip the pork and cook the kimchi in 2 tablespoons of neutral oil plus a teaspoon of extra sesame oil, then swap in diced firm tofu, pan-fried separately until golden, added back in at the end.
A spoonful of doenjang (Korean fermented soybean paste) stirred in with the gochujang adds a savory backbone if the kimchi itself is on the milder side.

Storage & reheating

Refrigerate leftover kimchi fried rice in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a splash of water to loosen the rice, rather than in the microwave, which can leave it gummy. Fry the eggs fresh each time rather than storing them with the rice.

Tips from the Tulo kitchen

If the rice still has some clumps after chilling, microwave it for 20 seconds before stir-frying; it breaks apart more easily while still cold enough to stay separate in the pan.
Sliced American cheese melted over the finished rice is a common addition in Korean home cooking and mellows out the spice for kids.

FAQ

What kind of kimchi works best for kimchi fried rice?

Older, more fermented kimchi that's been in the fridge for a few weeks works best; it has a stronger sour tang that holds up to cooking, while fresh kimchi tends to taste flat and one-note once fried.

Where can I buy gochujang and Korean short-grain rice?

A Korean grocery store is the most reliable source for both, along with roasted seaweed and good kimchi in one stop; larger general Asian markets often carry them too, but the selection and freshness are usually better at a dedicated Korean grocer.

Can I use fresh, unfermented kimchi if that's all I have?

Yes, but add an extra tablespoon of kimchi brine and a little more gochujang to make up for the missing tang and depth that comes from longer fermentation.

Is kimchi fried rice very spicy?

As written it's mild to medium, since gochujang is more savory-sweet than sharply hot; increase the gochujang by a tablespoon or add a drizzle of gochugaru chili oil for more heat.