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Kimchi Fried Rice Recipe Easy Step-by-Step Korean Comfort Food

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A quick and flavorful Korean comfort food dish combining spicy, tangy kimchi with savory fried rice, topped with a fried egg for creamy richness.

Ingredients

Scale
  • 3 cups (600g) cooked white rice, preferably day-old
  • 1 cup (150g) kimchi, chopped
  • 2 tablespoons vegetable oil or sesame oil
  • 1 tablespoon gochujang (Korean chili paste), optional
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced
  • 2 stalks green onions, sliced
  • 2 large eggs
  • Optional add-ins: diced carrots, peas, or cooked meat (like bacon or spam)

Instructions

  1. Chop about 1 cup (150g) of kimchi into bite-sized pieces. Slice 2 green onions thinly. Mince 2 cloves of garlic. Prepare any optional add-ins if using.
  2. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil or sesame oil and warm for about 1 minute.
  3. Add minced garlic to the hot oil and stir quickly for 30 seconds until fragrant, being careful not to burn it.
  4. Add the chopped kimchi and fry for 3-4 minutes, stirring occasionally, until softened and aromatic.
  5. Stir in 1 tablespoon of gochujang and 1 tablespoon of soy sauce. Mix well and cook for another minute to meld flavors.
  6. Add 3 cups (600g) of cold, cooked rice to the pan. Break up clumps gently and toss everything together. Fry for 5-6 minutes, stirring often, until the rice has slightly crispy bits and absorbs the kimchi juices.
  7. Stir in sliced green onions and 1 tablespoon of sesame oil. Taste and add salt or more soy sauce if needed. Cook for 1-2 minutes more to blend flavors.
  8. In a separate small pan, heat a teaspoon of oil and fry 2 eggs sunny-side up until whites are set but yolks remain runny, about 3 minutes. Season lightly with salt and pepper.
  9. Serve the kimchi fried rice topped with the fried eggs. Optionally sprinkle with extra green onions or toasted sesame seeds.

Notes

Use day-old rice for best texture to avoid clumping. Fry kimchi before adding rice to deepen flavor. Avoid burning garlic by controlling heat. If rice is too dry, splash a teaspoon of water or broth during frying. Fry eggs sunny-side up for creamy richness. Can add optional proteins or vegetables for variation. Leftovers keep well refrigerated for up to 3 days and reheat best in a skillet.

Nutrition

Keywords: kimchi fried rice, Korean comfort food, quick fried rice, spicy rice, gochujang recipe, easy Korean recipe

Find it online: https://blairrecipes.com/kimchi-fried-rice-recipe-easy-step-by-step-korean-comfort-food/