Kimchi Scallion Garlic Fried Rice (Printable)

Vibrant fried rice with tangy kimchi, garlic, scallions, and crispy shallots for a spicy Korean-inspired meal ready in 30 minutes.

# What You’ll Need:

→ Rice & Base

01 - 4 cups cooked jasmine or short-grain rice, preferably day-old
02 - 2 tablespoons vegetable oil
03 - 1 tablespoon unsalted butter
04 - 1 cup kimchi, chopped, plus 2 tablespoons kimchi juice
05 - 4 scallions, sliced (white and green parts separated)
06 - 4 garlic cloves, minced
07 - 2 large eggs (optional for extra protein)

→ Sauce & Seasoning

08 - 2 tablespoons soy sauce
09 - 1 tablespoon gochujang (Korean chili paste, optional for heat)
10 - 1 teaspoon toasted sesame oil
11 - ½ teaspoon freshly ground black pepper

→ Topping

12 - ½ cup crispy fried shallots (store-bought or homemade)
13 - 1 teaspoon toasted sesame seeds (optional)

# How-To Steps:

01 - Heat vegetable oil and butter in a large nonstick skillet or wok over medium-high heat until melted and shimmering.
02 - Add the white parts of the scallions and minced garlic. Sauté for 1-2 minutes until fragrant and just starting to soften, being careful not to burn the garlic.
03 - Add the chopped kimchi and cook for 2-3 minutes, stirring often, until kimchi is heated through and slightly caramelized at the edges.
04 - If using eggs, push the kimchi mixture to one side. Crack the eggs into the empty side of the pan and scramble until just set, then mix into the kimchi.
05 - Add the rice, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes, allowing some grains to get slightly crispy and golden.
06 - Pour in the soy sauce, kimchi juice, gochujang (if using), and black pepper. Mix thoroughly to distribute the flavor evenly throughout the rice.
07 - Drizzle with toasted sesame oil and toss to combine, ensuring the aroma is well distributed.
08 - Remove from heat. Stir in the green parts of the scallions, allowing them to wilt slightly in the residual heat.
09 - Serve hot, topped generously with crispy fried shallots and toasted sesame seeds for crunch and texture.

# Expert Advice:

01 -
  • Transforms leftover rice into something that feels intentional and crave-worthy
  • The combination of spicy kimchi and crispy shallots creates this perfect textural contrast that keeps you coming back for just one more bite
02 -
  • Cold day-old rice is non-negotiable for the right texture so plan ahead or spread freshly cooked rice on a baking sheet to cool quickly
  • Letting the rice actually touch the hot pan without constant stirring creates those crispy caramelized bits that make restaurant fried rice so good
03 -
  • Make your own crispy shallots by slicing shallots thinly and frying them in oil until golden then drain on paper towels
  • If your kimchi is especially sour start with less soy sauce and taste as you go

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