Kimchi Chili Crisp Fried Rice (Printable)

Bold fried rice featuring tangy kimchi, spicy chili crisp, and fresh scallions for a vibrant umami-packed dish.

# What You’ll Need:

→ Rice

01 - 3 cups cooked and cooled jasmine rice, preferably day-old

→ Vegetables & Aromatics

02 - 1 cup napa kimchi, chopped
03 - 4 scallions, thinly sliced (reserve some green parts for garnish)
04 - 1 small carrot, diced
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, minced

→ Sauces & Seasonings

07 - 2 tablespoons soy sauce
08 - 2 tablespoons kimchi juice
09 - 2-3 tablespoons chili crisp
10 - 1 tablespoon toasted sesame oil
11 - 1 teaspoon sugar
12 - Freshly ground black pepper to taste

→ Optional Add-Ons

13 - 2 large eggs
14 - 1 tablespoon vegetable oil

# How-To Steps:

01 - Prepare all ingredients before starting. If using eggs, heat 1 tablespoon vegetable oil in a large skillet or wok over medium heat. Crack the eggs in, scramble until just set, then remove and set aside.
02 - Increase heat to medium-high. Add sesame oil to the pan. Add garlic, ginger, carrot, and the white parts of the scallions. Stir-fry for 1-2 minutes until fragrant.
03 - Add the chopped kimchi and cook for another 2 minutes, stirring frequently.
04 - Add the cooled rice, breaking up any clumps. Stir-fry for 3-4 minutes until rice is heated through and beginning to crisp at the edges.
05 - Pour in the soy sauce, kimchi juice, chili crisp, sugar, and a few grinds of black pepper. Toss well to coat the rice evenly.
06 - Return scrambled eggs (if using) to the pan and add most of the scallion greens. Stir everything together for 1 minute. Taste and adjust seasoning, adding more chili crisp or soy sauce if needed.
07 - Serve hot, garnished with reserved scallion greens and an extra drizzle of chili crisp.

# Expert Advice:

01 -
  • The combination of tangy kimchi and crispy chili oil creates layers of flavor that hit every part of your palate
  • It comes together in under 30 minutes but tastes like something you would get at a restaurant
  • Dayold rice transforms into something magical, with crispy edges and chewy centers
  • You can customize the spice level and add whatever vegetables or proteins you have on hand
02 -
  • Using freshly cooked rice will result in gummy, clumpy fried rice instead of separate grains
  • Let your pan get properly hot before adding ingredients, or the rice will steam instead of fry
  • Chili crisp brands vary wildly in spice level and saltiness, so start with less and add more as you go
  • Do not overcrowd the pan, or the rice will steam and never develop those crispy edges we love
03 -
  • Spread your cooked rice on a baking sheet and refrigerate uncovered for at least 4 hours to dry it out even more
  • Chop your kimchi into smaller pieces if you want the flavor distributed more evenly
  • Warm your cold rice in the microwave for 30 seconds before adding to the pan so it fries faster

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