Kimchi Scallion Garlic Fried Rice (Printable)

Tangy kimchi, garlic, scallions, and day-old rice stir-fried and finished with golden crispy shallots.

# What You’ll Need:

→ Rice

01 - 4 cups cooked jasmine or short-grain rice, preferably day-old

→ Vegetables & Aromatics

02 - 1 cup napa cabbage kimchi, chopped
03 - 2 tablespoons kimchi juice
04 - 1 cup scallions, thinly sliced, white and green parts separated
05 - 4 large garlic cloves, minced
06 - 1 medium carrot, diced
07 - 1/2 cup frozen peas, optional

→ Sauces & Seasonings

08 - 2 tablespoons soy sauce
09 - 1 tablespoon toasted sesame oil
10 - 1 teaspoon gochujang, optional
11 - 1/2 teaspoon freshly ground black pepper

→ Eggs

12 - 2 large eggs, optional

→ Crispy Shallots

13 - 1/2 cup shallots, thinly sliced
14 - 1/3 cup vegetable oil

→ Garnishes

15 - 1 tablespoon toasted sesame seeds
16 - Extra sliced scallion greens

# How-To Steps:

01 - Heat vegetable oil in a small skillet over medium heat. Add sliced shallots and fry, stirring often, until they are deep golden and crisp, 3 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Reserve the oil for frying if desired.
02 - In a large skillet or wok, heat 1 tablespoon of reserved shallot oil or fresh vegetable oil over medium-high heat. Add the white parts of the scallions and garlic. Sauté for 1 minute until fragrant.
03 - Add diced carrot and cook for 2 minutes until slightly softened. Stir in chopped kimchi and cook for another 2 minutes to combine flavors.
04 - Push the vegetables to one side of the pan. If using eggs, add them to the empty side and gently scramble until just set.
05 - Add the cold rice, breaking up any clumps. Drizzle with soy sauce, sesame oil, gochujang (if using), kimchi juice, and black pepper. Stir-fry all ingredients together for 3 to 4 minutes until the rice is hot and evenly coated.
06 - Add frozen peas, if using, and most of the sliced scallion greens. Stir through and heat for 1 additional minute.
07 - Remove from heat. Serve immediately, topped with crispy shallots, remaining scallion greens, and toasted sesame seeds.

# Expert Advice:

01 -
  • The contrast between crispy shallots and tender rice creates this incredible texture that keeps you coming back for seconds
  • It transforms humble leftovers into something that feels restaurant worthy without any fancy techniques
02 -
  • Using cold, day old rice is absolutely crucial because freshly cooked rice contains too much moisture and will turn your fried rice into a mushy disappointment
  • Do not overcrowd your pan when cooking, if your skillet is too small everything will steam instead of fry and you will lose those lovely crispy edges
03 -
  • Let your pan get properly hot before adding ingredients, that sizzle sound means you are on the right track
  • Reserve a handful of the crispy shallots to add right at the very end so some stay perfectly crunchy

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