Kimchi Garlic Chili Fried Rice (Printable)
Spicy kimchi and garlic fried rice brightened with scallions and sesame — quick, savory, and satisfying.
# What You’ll Need:
→ Rice
01 - 2 cups cooked jasmine or short-grain rice, preferably day-old and chilled
→ Aromatics & Vegetables
02 - 1 cup napa cabbage kimchi, chopped, plus 2 tablespoons kimchi juice
03 - 3 scallions, thinly sliced, white and green parts separated
04 - 3 garlic cloves, finely minced
05 - 1 small carrot, diced (optional)
→ Sauce & Seasonings
06 - 1 tablespoon gochujang (Korean chili paste)
07 - 1 tablespoon soy sauce
08 - 1 teaspoon toasted sesame oil
09 - 2 teaspoons neutral oil (vegetable or canola)
10 - 1/2 teaspoon sugar
11 - 1/2 teaspoon freshly ground black pepper
→ Toppings (optional)
12 - 2 fried eggs
13 - 1 tablespoon toasted sesame seeds
14 - Extra sliced scallion greens
# How-To Steps:
01 - In a small bowl, combine gochujang, soy sauce, toasted sesame oil, sugar, and black pepper. Stir until smooth and set aside.
02 - Heat neutral oil in a large skillet or wok over medium-high heat until the oil shimmers.
03 - Add minced garlic, diced carrot if using, and the white parts of the scallions. Stir-fry for 1 minute until fragrant and softened.
04 - Add chopped kimchi to the wok and cook for 2 minutes, stirring frequently, until slightly caramelized and deeply fragrant.
05 - Add the cold rice to the wok, breaking apart any clumps with a spatula. Stir-fry for 2 to 3 minutes until the rice is heated through and slightly toasted.
06 - Pour the prepared sauce mixture and kimchi juice over the rice. Toss vigorously until every grain is evenly coated and the rice turns a vibrant reddish color.
07 - Fold in half of the scallion greens. Taste and adjust seasoning with additional soy sauce or pepper as needed.
08 - In a separate small pan, fry eggs to your preferred doneness, either sunny-side up or over-easy.
09 - Serve the fried rice hot, topped with fried eggs if desired, extra scallion greens, and a sprinkle of toasted sesame seeds.
# Expert Advice:
01 -
- That deep, sour funk from well aged kimchi transforms plain rice into something you will crave at midnight.
- It comes together in under thirty minutes with ingredients that probably already live in your fridge.
02 -
- Using fresh warm rice instead of day old cold rice will give you a sticky, clumpy mess instead of distinct chewy grains that fry properly.
- Check your kimchi label for fish sauce or shrimp paste if you are cooking for vegetarians or vegans because many store bought versions contain hidden seafood.
03 -
- Press the rice firmly into the wok and let it sit without stirring for fifteen to twenty seconds at a time to develop those sought after crispy bits.
- Splash in the kimchi juice at the very last moment right before serving so the tangy flavor stays bright and punchy rather than cooking off.