Kimchi Chili Crisp Fried Rice (Printable)

Bold umami flavors meet crispy rice in this quick Korean-inspired dish featuring tangy kimchi and spicy chili crisp.

# What You’ll Need:

→ Rice

01 - 2 cups cooked jasmine or short-grain rice, preferably chilled overnight

→ Vegetables & Aromatics

02 - 1 cup kimchi, chopped, plus 2 tablespoons kimchi juice
03 - 4 scallions, thinly sliced, whites and greens separated
04 - 2 cloves garlic, minced
05 - 1 small carrot, diced

→ Sauce & Seasonings

06 - 2 tablespoons chili crisp, plus more for serving
07 - 1 tablespoon soy sauce
08 - 1 teaspoon toasted sesame oil
09 - 1 teaspoon gochujang
10 - Freshly ground black pepper to taste

→ Eggs

11 - 2 large eggs

→ Oil

12 - 2 tablespoons neutral oil, such as vegetable or canola

# How-To Steps:

01 - Prepare all ingredients before starting. Beat the eggs lightly in a bowl if using.
02 - Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the whites of the scallions, garlic, and carrot. Stir-fry for 1 to 2 minutes until fragrant and slightly softened.
03 - Add the chopped kimchi and cook for another 2 to 3 minutes, stirring frequently, until the kimchi is fragrant and lightly caramelized.
04 - Push the vegetables to the side of the pan. Add the remaining oil to the empty space, then add the eggs. Scramble gently until just set, then mix together with the vegetables.
05 - Add the rice, breaking up any clumps. Stir-fry for 2 to 3 minutes, allowing the rice to heat through and start to crisp.
06 - Drizzle in the kimchi juice, soy sauce, chili crisp, gochujang, and sesame oil. Stir well to coat everything evenly. Season with black pepper to taste.
07 - Cook for another 2 minutes, letting the rice crisp slightly on the bottom if desired.
08 - Remove from heat. Top with the green parts of the scallions and an extra spoonful of chili crisp. Serve immediately.

# Expert Advice:

01 -
  • The kimchi juice creates an umami-rich coating that clings to every grain of rice
  • Chili crisp adds layers of crunch and heat without extra prep work
  • Everything comes together in one pan in under 15 minutes
  • Cold rice transforms into crispy, golden perfection with minimal effort
02 -
  • Never use hot, freshly cooked rice or you will end up with mushy clumps instead of separate grains
  • The rice will continue to crisp slightly after you remove it from the heat so do not overcook
  • Soggy kimchi can make the dish greasy so pat it with paper towels if it seems too wet
03 -
  • Make a double batch and freeze portions for emergency meals that reheat beautifully in a skillet
  • The best kimchi for fried rice is the sour, fermented kind you might be tempted to throw away
  • Let your pan get properly hot before adding ingredients to achieve restaurant-style texture

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