Kimchi Garlic Fried Rice (Printable)
Umami-packed Korean-style fried rice with spicy kimchi, garlic, and crispy scallion topping. Ready in 30 minutes.
# What You’ll Need:
→ Rice
01 - 3 cups cooked and cooled jasmine or short-grain rice
→ Vegetables
02 - 1 cup napa cabbage kimchi, chopped
03 - 1/2 cup kimchi juice
04 - 3 scallions, sliced (whites and greens separated)
05 - 1/2 cup carrots, finely diced
06 - 1/2 cup frozen peas (optional)
07 - 3 cloves garlic, minced
→ Sauce & Oils
08 - 2 tbsp vegetable oil
09 - 1 tbsp toasted sesame oil
10 - 2 tbsp soy sauce
11 - 1 tbsp gochujang (Korean chili paste), optional for extra heat
→ Garnish
12 - 1 tbsp sesame seeds
13 - Additional sliced scallion greens
# How-To Steps:
01 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the scallion whites and sauté until slightly softened, about 1 minute.
02 - Add the minced garlic and cook until fragrant, about 30 seconds, stirring constantly to prevent burning.
03 - Stir in the chopped kimchi and carrots. Cook for 2–3 minutes, until vegetables are tender and the kimchi begins to caramelize slightly.
04 - Push the vegetables to the edge of the skillet. Add the remaining 1 tablespoon vegetable oil in the center, then add the cooled rice. Break up any clumps and spread the rice evenly across the pan surface.
05 - Pour in the kimchi juice and soy sauce, and add gochujang if using. Stir to combine everything thoroughly, ensuring the rice is evenly coated.
06 - Add the frozen peas (if using), and drizzle with toasted sesame oil. Stir-fry for another 2–3 minutes until rice is heated through and evenly colored.
07 - In a small pan, heat a thin layer of oil over medium heat. Add the scallion greens and fry until crispy and lightly golden, about 1–2 minutes. Drain on paper towels.
08 - Serve the fried rice hot, topped with crispy scallion greens and a sprinkle of sesame seeds.
# Expert Advice:
01 -
- The kimchi juice is the real secret here, it stains every grain of rice with that deep, tangy umami you cannot get from any sauce bottle.
- Crispy scallion greens on top add a crunch that makes this feel like something from a restaurant, not a weeknight skillet meal.
02 -
- If your rice is freshly cooked and still warm, spread it on a sheet pan and refrigerate for at least thirty minutes, otherwise you will end up with a sticky clumpy mess instead of distinct chewy grains.
- The crisping step for scallion greens goes from perfect to burnt in seconds, so stand by the pan and pull them the moment they stop bubbling vigorously.
03 -
- Use the largest pan you own because overcrowded rice steams instead of frying, and those slightly charred crispy bits on the edges are the best part of the entire dish.
- Save every last drop of kimchi brine from the jar, you can even add a splash of water to rinse the jar and pour that in for extra intensity that nothing else can replicate.