Kimchi Scallion Fried Rice with Crispy Garlic (Printable)

Spicy kimchi and scallions meet crispy golden garlic in this vibrant fried rice. Ready in 30 minutes.

# What You’ll Need:

→ Rice & Vegetables

01 - 3 cups cooked jasmine or short-grain rice, preferably day-old
02 - 1 cup napa cabbage kimchi, chopped, with 2 tablespoons kimchi juice
03 - 4 scallions, thinly sliced, reserve some greens for garnish
04 - 1 small carrot, peeled and diced
05 - 1 cup frozen peas, thawed
06 - 2 cloves garlic, thinly sliced
07 - 2 cloves garlic, minced

→ Sauce & Seasonings

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

→ Toppings & Optional

13 - 2 tablespoons neutral oil (canola or vegetable)
14 - 2 eggs, optional for topping
15 - Toasted sesame seeds, for garnish

# How-To Steps:

01 - Prepare and measure all ingredients before beginning. Have rice, vegetables, and seasonings ready for efficient cooking.
02 - Heat 1 tablespoon neutral oil in a large skillet or wok over medium heat. Add thinly sliced garlic and stir constantly until golden and crisp, approximately 2 minutes. Remove with slotted spoon and drain on paper towels.
03 - Add remaining 1 tablespoon oil to the same skillet. Sauté minced garlic, carrots, and half the scallions for 1-2 minutes until fragrant and vegetables begin to soften.
04 - Add chopped kimchi and kimchi juice to the skillet. Stir-fry for 2-3 minutes until kimchi softens and begins to caramelize at the edges.
05 - Add cooked rice, breaking up any clumps with your spatula. Stir thoroughly to combine with vegetables and heat through evenly.
06 - Pour in soy sauce, sesame oil, gochujang if using, sugar, and black pepper. Stir-fry for 3-4 minutes, allowing flavors to meld and coat all ingredients evenly.
07 - Stir in thawed peas and remaining scallions. Taste and adjust seasoning as needed with additional soy sauce, pepper, or gochujang.
08 - If using eggs, fry them separately in a small pan to your preference—sunny-side up or over-easy works best for topping.
09 - Plate the fried rice hot. Top with crispy garlic, reserved scallion greens, toasted sesame seeds, and fried eggs if desired.

# Expert Advice:

01 -
  • Transforms leftover rice into something that feels intentional and crave-worthy
  • The crispy garlic creates these incredible little flavor bombs throughout
  • Ready in 30 minutes but tastes like it simmered all day
02 -
  • Never use hot rice unless you enjoy gummy, disappointing fried rice—spread your cooked rice on a baking sheet and refrigerate it uncovered for at least a few hours
  • Don't crowd your pan or the rice will steam instead of fry—work in batches if necessary
  • Your pan needs to be properly hot before adding ingredients, or you'll end up with sad, oily rice instead of crispy, fragrant perfection
03 -
  • If your kimchi is very sour, add an extra teaspoon of sugar to balance it out
  • A tiny splash of rice vinegar at the end can brighten everything up, especially if your kimchi is older

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