Kimchi Fried Rice Recipe
25 minBase: 2 servings
Ingredients
Main ingredients
- Cooked short-grain rice400 g
- Well-fermented napa kimchi180 g
- Green onion25 g
- Large eggs2 whole
Seasonings
- Gochujang1 tsp
- Soy sauce1 tsp
- Sugar0.5 tsp
- Neutral cooking oil1 tbsp
- Toasted sesame oil1 tsp
Optional ingredients
- Roasted gim sheet0.5 whole
Ingredient preparation notes
- Cooked short-grain rice
Cooked weight, not dry rice. Use refrigerated rice cooled promptly and held no longer than 24 hours.
- Well-fermented napa kimchi
Drain lightly and chop. Check for fish sauce and salted shrimp.
- Roasted gim sheet
Half a sheet, crumbled as a garnish.
Equipment & measures
- Knife and cutting board
- Kitchen scale and measuring spoons
- Wide frying pan
- Spatula
- Food thermometer
1 tsp = 5ml · 1 tbsp = 15ml. Use measuring spoons.
Prep 10 min · Cook 15 min
Method
The instructions below are for 2 servings.
Prepare the rice and kimchi
Chop kimchi into 1 cm pieces and finely slice green onion. Break up refrigerated rice with a clean spatula. Let fresh rice release steam briefly, then use it promptly rather than leaving it on the counter.
Cook the eggs
Heat 1 teaspoon cooking oil in a skillet and fry both eggs. Flip or cover them to cook whites and yolks until firm, then transfer to a clean plate.
Fry the kimchi
Add the remaining 2 teaspoons cooking oil and green onion to the pan. Stir over medium heat for 30 seconds, then add kimchi and cook for 3–4 minutes until pooled liquid mostly evaporates.
Add the seasoning
Lower the heat and stir in gochujang, sugar, and soy sauce for 30 seconds. Use only part of the soy sauce if the kimchi is already salty.
Heat the rice evenly
Add rice and stir-fry over medium-high heat for 4–5 minutes, breaking up clumps and moving rice between the edges and center. When using refrigerated rice, check several spots reach at least 74°C/165°F.
Finish the bowls
Turn off the heat and mix in sesame oil. Divide between two bowls, add the eggs, and garnish with crumbled gim if desired. Serve promptly.
Stir-fry cooked rice with fermented kimchi and green onion, then add fully cooked eggs. Includes moisture control and careful handling of refrigerated rice.
Start with rice that is already cooked; rice-cooking time is not included. Finely chopped kimchi cooks first so excess liquid can evaporate. Fully cooked eggs finish the bowls, with crumbled gim as an optional garnish.
A LITTLE KITCHEN WISDOM
Little details that help
Reduce excess moisture first
Use lightly drained kimchi rather than pouring in extra brine. Evaporating pooled liquid before adding rice helps the seasoning coat the grains.
Handle cooked rice carefully
Do not use rice left on the counter overnight. For refrigerated rice, follow the conservative practice of chilling within 1 hour and using within 24 hours.
Storing leftovers
Serve promptly. If made with fresh rice, chill shallow portions within 1 hour and use within 24 hours, reheating once to 74°C/165°F. If made by reheating refrigerated rice, do not store and reheat it again.
Common questions
Can I use freshly cooked rice?
Yes. Let steam escape briefly and use it promptly. Avoid very wet rice, and do not leave it at room temperature for a long period just to make cold rice.
Do I need ham?
This recipe uses kimchi, green onion, and eggs without ham. If adding meat or processed products, check their cooking directions and allergens separately.
