Spicy Kimchi Fried Rice (Printable)

Vibrant fried rice with fermented kimchi, finished with fresh herb gremolata

# What You’ll Need:

→ Rice & Vegetables

01 - 3 cups cooked jasmine or short-grain rice, preferably day-old
02 - 1 1/2 cups napa cabbage kimchi, chopped, plus 2 tablespoons kimchi juice
03 - 1 medium carrot, diced
04 - 1 small yellow onion, finely chopped
05 - 1 cup frozen peas, thawed
06 - 2 scallions, white and green parts separated and sliced
07 - 2 cloves garlic, minced
08 - 2 tablespoons vegetable oil
09 - 2 large eggs, optional

→ Sauce & Seasonings

10 - 1 tablespoon gochujang (Korean chili paste)
11 - 1 tablespoon soy sauce
12 - 1 teaspoon toasted sesame oil
13 - 1/2 teaspoon freshly ground black pepper
14 - 1/2 teaspoon sugar, optional

→ Scallion Gremolata

15 - 3 scallions, finely sliced
16 - 1/4 cup fresh cilantro, chopped
17 - 1 small garlic clove, finely minced
18 - Zest of 1 lime
19 - 1 tablespoon lime juice
20 - 2 tablespoons toasted sesame seeds
21 - Pinch of salt

# How-To Steps:

01 - Combine all gremolata ingredients in a small bowl. Mix thoroughly and set aside to allow flavors to meld while preparing the rice.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add onion and carrot; sauté until softened, 2 to 3 minutes.
03 - Stir in minced garlic and the white parts of the scallions. Stir-fry for 1 minute until fragrant, being careful not to burn the garlic.
04 - Add chopped kimchi and kimchi juice to the pan. Cook for 2 minutes, allowing flavors to meld and excess moisture to evaporate.
05 - Push vegetables to one side of the pan. If using eggs, crack them into the empty space and scramble until just set, then combine with the vegetable mixture.
06 - Add rice to the pan, breaking up any clumps with your spatula. Stir-fry until heated through and beginning to crisp slightly, about 3 to 4 minutes.
07 - Mix gochujang, soy sauce, sesame oil, black pepper, and sugar in a small bowl. Pour over the rice and toss to coat evenly. Add peas and green scallion parts; cook for 1 to 2 minutes until heated through.
08 - Remove from heat immediately. Serve hot in bowls, generously topped with the prepared scallion gremolata.

# Expert Advice:

01 -
  • The scallion gremolata cuts through the rich heat with bright citrus and fresh herbs, making every bite feel balanced and exciting
  • Dayold rice transforms into crispy chewy perfection in minutes, turning leftovers into something better than the original meal
02 -
  • Hot fresh rice will turn into gummy fried rice, so plan ahead or spread freshly cooked rice on a baking sheet and refrigerate it for at least an hour
  • Let your pan get properly hot before adding ingredients, or you'll end up steaming the rice instead of frying it, and that's a completely different dish
03 -
  • Toast your sesame seeds in a dry pan for 2 minutes until golden and fragrant, then let them cool completely before using
  • If your kimchi is very sour, add an extra half teaspoon of sugar to balance the flavors

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