- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 2
Ingredients
What you’ll need — tap to tick off as you go
- 400 g
- 200 g
- 2 tbsp
- 2 cloves
- 1 tbsp
- 1 tbsp
- 1 tbsp
- 2 tbsp
- 1 pinch
- 1 pinch
- 1 tsp
Process
Timers built in · swap anything · ask as you cook
Heat 1 tbsp of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the onion and the white parts of the green onions. Stir-fry for 2 minutes until the onion is translucent.
Add the minced garlic and the chopped kimchi. Stir-fry for 2 to 3 minutes until the kimchi is fragrant and slightly caramelized.
Add the kimchi liquid, soy sauce, and gochujang (if using). Stir well to combine and cook for 1 minute.
Add the cooked rice. Break up any clumps with a spatula. Stir-fry everything together for 3 to 4 minutes until the rice is evenly coated and heated through. Season with salt and black pepper to taste.
Drizzle the sesame oil over the rice and stir to combine. Turn off the heat and keep the rice covered while you cook the eggs.
In a separate small non-stick pan, heat the remaining 1 tbsp of vegetable oil over medium heat. Crack the eggs into the pan and fry them sunny-side up or to your preferred doneness. Season with a pinch of salt and pepper.
Divide the fried rice between two plates. Top each serving with a fried egg. Garnish with the green parts of the green onions and toasted sesame seeds. Serve immediately.
Kitchen notes
Kitchen notes
- The biggest mistake is using freshly cooked rice; it steams and turns mushy. Use day-old cold rice or spread fresh rice on a tray and freeze for 15 minutes before frying.
- Doneness marker: the rice should be hot throughout and smell toasted, with grains separate and lightly coated, not wet or clumped. If it looks wet, keep stir-frying 1 to 2 more minutes over high heat.
- Use a large skillet or wok so the rice has room to fry instead of steam. Do not overcrowd; if your pan is small, fry in two batches.
- Timing warning: add the sesame oil only after turning off the heat. Cooking it makes it bitter and loses its aroma.
Substitutions
- gochujang→1 tbsp gochugaru (Korean red pepper flakes) mixed with 1 tsp soy sauce and a pinch of sugar
- vegetable-oil→any neutral high-smoke-point oil such as canola, grapeseed, or avocado oil
- cooked-rice→any cold cooked short-grain or medium-grain rice; if using long-grain like jasmine, reduce the kimchi liquid to 1 tbsp to avoid sogginess
- eggs→for a vegan version, omit the eggs and add 150 g of firm tofu, cubed and pan-fried until golden
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, portion into freezer-safe bags or containers and freeze for up to 1 month; thaw overnight in the refrigerator. Reheat in a skillet over medium-high heat with a splash of water or a teaspoon of oil, stirring until hot, about 3 to 4 minutes, or microwave covered at 100 percent power for 1.5 to 2 minutes per portion, stirring halfway. Reheat until steaming hot (at least 74°C).
Gallery
FAQ
The questions we get asked most
Why did my kimchi fried rice turn out mushy?
Mushy fried rice almost always comes from using freshly cooked or wet rice, or from adding too much liquid. Use cold day-old rice and drain the kimchi well, reserving only the 2 tbsp of liquid called for. Also, avoid stirring too much; let the rice sit in the pan for 30 seconds at a time to crisp.
Can I use canned or frozen kimchi?
Canned kimchi is already soft and will not caramelize well, so it is not ideal. Frozen kimchi can be used; thaw it in the refrigerator overnight and drain excess liquid before chopping. If using either, reduce the kimchi liquid to 1 tbsp to prevent sogginess.
How do I know when the fried rice is done?
The rice is done when every grain is hot, separate, and coated with the kimchi mixture, and you can hear a light sizzle as you stir. The kimchi should be fragrant and slightly caramelized, and there should be no pools of liquid in the pan. If it looks wet, continue stir-frying over high heat for another 1 to 2 minutes.
Can I make kimchi fried rice ahead of time?
Yes, you can prep all ingredients up to 1 day ahead: chop the kimchi, onion, green onions, and garlic, and cook the rice if needed. Store them separately in airtight containers in the refrigerator. Fry everything just before serving for the best texture, as the rice loses its crispness upon standing.
How long does kimchi fried rice last in the fridge?
Store it in an airtight container in the refrigerator for up to 3 days. After that, the rice can dry out and the flavors become stale. Reheat until steaming hot before eating.
Can I freeze kimchi fried rice?
Yes, freeze portions in freezer-safe bags or containers for up to 1 month. Thaw overnight in the refrigerator, then reheat in a skillet over medium-high heat with a splash of water or oil, or microwave covered at 100 percent power for 1.5 to 2 minutes per portion, stirring halfway. The texture will be slightly softer than fresh.
Ask KitchenMind about this recipe
Tell it what’s different tonight — it works within the actual recipe.
