Kimchi Garlic Chili Fried Rice (Printable)

Spicy Korean-style fried rice with tangy kimchi, garlic, and fresh scallions. Ready in 25 minutes.

# What You’ll Need:

→ Rice Base

01 - 2 cups cooked jasmine or short-grain rice, preferably day-old

→ Vegetables & Aromatics

02 - 1 cup kimchi, chopped
03 - 2 tablespoons kimchi juice
04 - 2 large scallions, thinly sliced, white and green parts separated
05 - 3 cloves garlic, minced
06 - 1 small red chili, sliced

→ Sauces & Seasonings

07 - 1 tablespoon soy sauce
08 - 1 teaspoon toasted sesame oil
09 - 1 teaspoon gochujang (Korean chili paste)
10 - 1/2 teaspoon sugar
11 - Freshly ground black pepper to taste

→ Cooking Oil

12 - 2 tablespoons neutral oil (vegetable or canola)

→ Optional Toppings

13 - 2 fried eggs
14 - Toasted sesame seeds
15 - Extra sliced scallions

# How-To Steps:

01 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add white scallion parts, garlic, and sliced chili. Stir-fry for 1 minute until fragrant.
02 - Add chopped kimchi and stir-fry for 2-3 minutes until slightly caramelized and fragrant.
03 - Push kimchi to one side. Add remaining oil and rice. Break up clumps and combine with kimchi. Stir-fry for 2-3 minutes, allowing rice to toast slightly.
04 - Drizzle soy sauce, sesame oil, gochujang, sugar, and kimchi juice over rice. Stir thoroughly to coat evenly.
05 - Season with black pepper. Taste and adjust seasoning as needed.
06 - Remove from heat. Stir in most green scallion slices, reserving some for garnish. Serve immediately topped with fried eggs, remaining scallions, and sesame seeds if desired.

# Expert Advice:

01 -
  • The combination of tangy fermented kimchi and crispy rice creates this incredible umami punch that makes every bite exciting
  • It transforms humble leftovers into something that feels like a restaurant quality dish without any fuss
  • The heat level is completely customizable so you can make it as mild or fiery as your mood demands
02 -
  • Using freshly cooked rice will give you gummy results so either plan ahead or spread hot rice on a baking sheet to cool and dry for thirty minutes
  • The kimchi juice is basically liquid gold so do not skip it because that salty fermented liquid is what makes the rice so flavorful
03 -
  • Let your pan get properly hot before adding ingredients because that high heat is what creates the crispy texture that makes fried rice so addictive
  • Taste your kimchi first since brands vary wildly in saltiness and adjust your soy sauce accordingly to avoid over salting

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