Kimchi Chili Crisp Fried Rice (Printable)

Tangy kimchi and spicy chili crisp transform day-old rice into a quick, flavorful Korean-Chinese inspired bowl.

# What You’ll Need:

→ Rice Base

01 - 2 cups day-old cooked jasmine or short-grain rice

→ Vegetables

02 - 1 cup napa kimchi, chopped (reserve 2 tbsp juice)
03 - 4 scallions, sliced (white and green parts separated)
04 - 2 cloves garlic, minced

→ Sauces & Seasonings

05 - 2 tbsp chili crisp
06 - 1 tbsp soy sauce
07 - 1 tbsp toasted sesame oil
08 - 1 tsp sugar
09 - Freshly ground black pepper, to taste

→ Eggs

10 - 2 large eggs (optional)

→ Cooking Oil

11 - 2 tbsp neutral cooking oil

# How-To Steps:

01 - Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the white parts of the scallions and minced garlic, stir-frying for 30 seconds until fragrant.
02 - Add chopped kimchi and sugar. Cook for 2–3 minutes, stirring, until the kimchi softens and caramelizes slightly.
03 - Push the kimchi to one side. Add the remaining oil and, if using, crack the eggs into the empty space. Scramble gently until just set.
04 - Add the rice, breaking up any clumps. Stir-fry for 2–3 minutes to heat through.
05 - Pour in the kimchi juice, soy sauce, and black pepper. Stir well to combine.
06 - Drizzle with sesame oil and add chili crisp. Mix thoroughly so the rice is evenly coated and fragrant.
07 - Remove from heat. Top with scallion greens and extra chili crisp if desired. Serve immediately.

# Expert Advice:

01 -
  • The kimchi and chili crisp combination creates layers of heat and umami that build on each other with every bite
  • It transforms day-old rice into something restaurant-quality in under 15 minutes
  • The recipe forgives whatever vegetables or proteins you have lurking in your crisper drawer
02 -
  • Day-old rice from the refrigerator is non-negotiable for the right texture—freshly cooked rice will turn into a gummy, disappointing mess
  • Let your pan get properly hot before adding ingredients, or you will end up steaming instead of stir-frying
  • The order of operations matters—aromatics first, then ingredients that need time to caramelize, then rice, then finishing seasonings
03 -
  • Have all ingredients prepped and measured before you turn on the stove—stir-frying moves fast and waits for no one
  • Taste and adjust seasoning before serving, as kimchi and chili crisp brands vary wildly in salt and heat levels

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