Kimchi Garlic Chili Fried Rice (Printable)
Tangy kimchi, garlic, gochujang and scallions tossed with day-old jasmine rice for spicy, umami-packed fare.
# What You’ll Need:
→ Vegetables & Aromatics
01 - 1 ½ cups Napa cabbage kimchi, chopped, plus 2 tablespoons kimchi juice
02 - 4 scallions, sliced (white and green parts separated)
03 - 4 cloves garlic, finely minced
04 - 1 small carrot, julienned (optional)
→ Rice
05 - 4 cups cooked jasmine rice, preferably day-old and chilled
→ Sauce & Seasonings
06 - 1 ½ tablespoons gochujang (Korean chili paste)
07 - 1 tablespoon soy sauce
08 - 1 tablespoon toasted sesame oil
09 - 1 tablespoon neutral oil (canola or vegetable)
10 - 1 to 2 teaspoons gochugaru (Korean chili flakes), to taste
11 - ½ teaspoon sugar
12 - Salt and black pepper, to taste
→ Toppings & Garnish
13 - 2 teaspoons toasted sesame seeds
14 - Extra sliced scallion greens
15 - Fried eggs (optional, for serving)
# How-To Steps:
01 - In a small bowl, whisk together the gochujang, soy sauce, sesame oil, kimchi juice, sugar, and gochugaru until smooth. Set aside.
02 - Heat the neutral oil in a large skillet or wok over medium-high heat. Add the minced garlic and the white parts of the scallions. Stir-fry for 30 seconds until fragrant and lightly golden.
03 - Add the chopped kimchi and julienned carrot to the skillet. Sauté for 2 to 3 minutes until the kimchi begins to caramelize at the edges and the carrot has softened.
04 - Add the cold, day-old rice to the skillet, breaking up any clumps with a spatula. Toss thoroughly to combine the rice with the vegetable mixture.
05 - Pour the prepared sauce over the rice. Stir-fry for 4 to 5 minutes, tossing constantly, until every grain is evenly coated, heated through, and slightly crispy in spots.
06 - Taste the fried rice and adjust the seasoning with salt and black pepper as needed.
07 - Remove the skillet from heat. Fold in half of the scallion greens and sprinkle the toasted sesame seeds over the top.
08 - Transfer to serving plates. Top with the remaining scallion greens and an optional fried egg per serving. Serve immediately while hot.
# Expert Advice:
01 -
- The sauce comes together from pantry staples you probably already have, which means no emergency grocery runs on a weeknight.
- That satisfying crunch of rice hitting the pan and crisping up in spots is genuinely therapeutic after a long day.
02 -
- Fresh rice will turn into a sticky mess in the pan, so spread leftover rice on a tray and refrigerate it uncovered overnight for the best texture.
- Not all kimchi is vegetarian because many traditional brands include fish sauce or fermented shrimp, so check the label if that matters to you.
03 -
- Squeeze every drop of liquid from the kimchi before chopping it so the rice fries instead of steaming in excess moisture.
- Press the rice flat against the hot pan and count to five before flipping for those irresistible chewy crispy bits.