Kimchi Garlic Chili Fried Rice (Printable)

Vibrant kimchi and garlic fried rice spiked with gochujang and scallions for a quick, spicy vegetarian meal.

# What You’ll Need:

→ Rice

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

→ Vegetables & Aromatics

02 - 1 cup napa kimchi, chopped
03 - 4 scallions, sliced, white and green parts separated
04 - 2 cloves garlic, minced
05 - 1 small carrot, julienned (optional)

→ Sauces & Seasonings

06 - 1 1/2 tablespoons gochujang (Korean chili paste)
07 - 1 tablespoon soy sauce
08 - 1 teaspoon toasted sesame oil
09 - 1/2 teaspoon sugar
10 - 1/2 teaspoon freshly ground black pepper

→ Oil

11 - 2 tablespoons neutral oil (such as vegetable, canola, or sunflower oil)

→ Optional Toppings

12 - 2 fried eggs (omit for vegan preparation)
13 - 1 tablespoon roasted sesame seeds
14 - Additional sliced scallions (green tops)

# How-To Steps:

01 - Heat neutral oil in a large skillet or wok over medium-high heat.
02 - Add the sliced white scallion parts and minced garlic. Stir-fry for 30 seconds until fragrant.
03 - Add the chopped kimchi and julienned carrot. Cook for 2 to 3 minutes, allowing the kimchi to caramelize.
04 - Stir in gochujang and sugar. Cook for 30 seconds, mixing thoroughly.
05 - Add cooked rice, breaking up any clumps. Stir-fry for 3 to 4 minutes until rice is heated through and evenly incorporated.
06 - Drizzle in soy sauce and toasted sesame oil. Season with black pepper and toss to combine.
07 - Remove pan from heat. Fold in half of the sliced green scallion tops.
08 - Serve hot, topped as desired with fried eggs, roasted sesame seeds, and remaining green scallions.

# Expert Advice:

01 -
  • If you keep leftover rice, you’re already halfway to a punchy, restaurant-worthy meal nobody will suspect was this easy.
  • Kimchi’s tang and crunch bring a spark that’ll wake up both your taste buds and your weeknight dinner game.
02 -
  • Stir-frying cold, dry rice is non-negotiable—warm, fresh rice will glue itself to your pan and lose that coveted bite.
  • Tasting your kimchi before cooking is worth it; some jars are gentle, others fire-breathing—so you can adjust the chili paste to match.
03 -
  • Push the vegetables up the skillet sides and let the rice sizzle solo for the last minute for those prized crispy bits.
  • If there’s any left, eat the leftovers cold, straight from the fridge—the flavors deepen overnight.

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