Kimchi Garlic Fried Rice with Crispy Shallots (Printable)

Vibrant Korean-style fried rice with spicy kimchi, garlic, and crispy shallot topping

# What You’ll Need:

→ Rice Base

01 - 3 cups cooked jasmine or short-grain rice, chilled

→ Vegetables & Aromatics

02 - 1 cup napa cabbage kimchi, drained and chopped
03 - 1 medium carrot, diced
04 - 4 green onions, sliced (white and green parts separated)
05 - 4 cloves garlic, minced

→ Sauce

06 - 2 tablespoons soy sauce
07 - 1 tablespoon gochujang (Korean chili paste)
08 - 1 tablespoon kimchi juice (from the kimchi jar)
09 - 1 teaspoon toasted sesame oil

→ Protein

10 - 2 eggs, lightly beaten (omit for vegan option)

→ Crispy Shallots

11 - 1/2 cup shallots, thinly sliced
12 - 1/3 cup neutral oil (vegetable, canola, or peanut)

→ Garnish

13 - 1 tablespoon toasted sesame seeds
14 - Extra sliced green onions (green parts only)

# How-To Steps:

01 - Heat oil in a small pan over medium heat. Add sliced shallots and fry, stirring frequently, until golden brown and crisp (about 5 minutes). Remove with a slotted spoon and drain on paper towels. Reserve the oil for stir-frying.
02 - In a large skillet or wok, heat 2 tablespoons of the reserved shallot oil over medium-high heat. Add garlic and white parts of green onions; sauté for 30 seconds until fragrant.
03 - Add the carrots and cook for 2 minutes, until just tender.
04 - Stir in the chopped kimchi and cook for another 2 minutes, until heated through.
05 - Push vegetables to the side. If using eggs, pour beaten eggs into the empty side of the pan. Scramble gently until just set, then mix into the vegetables.
06 - Add the chilled rice, breaking up any clumps. Drizzle with soy sauce, gochujang, and kimchi juice. Stir-fry for 3–4 minutes, ensuring the rice is evenly coated and heated through.
07 - Drizzle with toasted sesame oil and add green parts of the green onions. Toss to combine. Serve hot, topped with crispy shallots, toasted sesame seeds, and extra green onions.

# Expert Advice:

01 -
  • The kimchi transforms plain fried rice into something vibrant and alive, with layers of flavor that develop as it hits the hot pan
  • Those crispy shallots are worth every minute of preparation, adding restaurant quality texture that makes each bite exciting
02 -
  • Using cold rice from the refrigerator is non negotiable, freshly cooked rice will turn into a gummy mess
  • The shallots can go from perfectly golden to burned in seconds, so keep a close eye and do not walk away
03 -
  • Make a double batch of crispy shallots and keep the extras in an airtight container, they elevate everything from salads to soups to avocado toast
  • If you want to add protein, brown some diced tofu or tempeh before starting the vegetables, then proceed with the recipe as written

Return