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- 2 cups cooked rice - 1 cup kimchi - 2 tablespoons vegetable oil - Kimchi juice - Gochujang (Korean chili paste) - Sesame seeds for garnish - Large skillet or wok - Measuring cups and spoons - Knife and cutting board When making spicy kimchi fried rice, I always start with the main ingredients. You need 2 cups of cooked rice. Day-old rice works best because it’s drier. Next, grab 1 cup of chopped kimchi. This gives the dish its signature flavor. Lastly, use 2 tablespoons of vegetable oil for cooking. For optional ingredients, I suggest using kimchi juice. It adds more flavor. Gochujang, or Korean chili paste, spices things up. A sprinkle of sesame seeds at the end adds a nice touch. You also need a large skillet or wok to cook everything. Measuring cups and spoons help you get the right amounts. A knife and cutting board are essential for chopping your veggies. {{ingredient_image_1}} - Get all ingredients ready. - Chop kimchi, onions, garlic, ginger, and carrot. First, gather everything you need. This step makes cooking easier and faster. Chop the kimchi into small pieces. Dice the onion, garlic, ginger, and carrot into bite-sized bits. Having everything ready helps you focus on cooking. - Heat vegetable oil in skillet. - Sauté aromatics (onion, garlic, ginger). - Add diced carrot and stir-fry. Next, heat the vegetable oil in a large skillet over medium heat. Once hot, add the diced onion, minced garlic, and grated ginger. Sauté them for about two minutes. You want the onion to turn translucent. Then, toss in the diced carrot and stir-fry for another two to three minutes. The carrot should soften but not lose its crunch. - Incorporate kimchi and kimchi juice. - Add cooked rice and stir-fry. - Season with soy sauce and gochujang. Now it’s time to add flavor. Stir in the chopped kimchi and any kimchi juice you have. Cook this for two to three minutes. This helps the kimchi caramelize, adding sweetness. Increase the heat to high and add the cooked rice. Break up any clumps with a spatula. Stir-fry for about three to four minutes until it’s heated through. Finally, add soy sauce and gochujang. Mix well so the rice gets an even color. Season with salt and pepper to taste. - Cook and scramble the eggs. - Fold in frozen peas. - Serve with garnishes. Push the rice mixture to one side of the skillet. Pour in the beaten eggs in the clear space. Scramble them until fully cooked, then mix them into the rice. Next, fold in the frozen peas and stir until everything is hot. Remove from heat and serve with sliced green onions and sesame seeds on top. Enjoy your delicious dish! Using day-old rice is best for fried rice. It dries out and firms up, which keeps the rice from being mushy. If you don’t have day-old rice, make fresh rice and cool it quickly. Spread it on a baking sheet to cool. This helps it firm up too. To adjust spice level, add more gochujang. Start with a small amount and taste as you go. If you like it less spicy, use less gochujang. You can also add soy sauce for saltiness and umami. Try adding sesame oil for a nutty flavor. Fry rice in a hot skillet or wok. This keeps the rice from sticking. Stir constantly to cook evenly. For best results, do not overcrowd the pan. This lets steam escape, which helps avoid mushiness. Pro Tips Use Day-Old Rice: For the best texture, use rice that has been cooked and chilled for at least a few hours, as it helps prevent mushiness. Adjust Spice Level: If you prefer a milder dish, reduce the amount of gochujang or add it gradually until you reach your desired heat. Customize with Proteins: Feel free to add cooked chicken, shrimp, or tofu for extra protein and flavor to make it a complete meal. Fresh Herbs for Garnish: Consider adding fresh cilantro or basil along with green onions for a fresh flavor boost and vibrant color. {{image_2}} You can add proteins for extra flavor and nutrition. Chicken, beef, or tofu work well. - Chicken: Cook diced chicken for about 5-7 minutes until no longer pink. - Beef: Use thinly sliced beef and cook for 3-5 minutes. - Tofu: Add cubed tofu and sauté for 4-6 minutes until golden. Feel free to adjust cook times based on how thick your pieces are. Adding more vegetables makes the dish colorful and healthy. - Try bell peppers, zucchini, or mushrooms for extra taste. - Seasonal veggies like asparagus in spring or squash in fall can brighten the dish. Mix and match to suit your taste and what you have at home. You can easily adapt this recipe to meet dietary needs. - Gluten-free: Use tamari instead of soy sauce for a gluten-free option. - Vegan: Swap eggs for scrambled tofu or leave them out entirely. These changes keep the dish tasty while catering to different diets. To keep your spicy kimchi fried rice fresh, cool it first. Store it in an airtight container. This keeps moisture in while preventing new odors from mixing. In the fridge, it stays good for about 3 to 4 days. When you're ready to enjoy leftovers, you can use the microwave or stovetop. For the microwave, place the rice in a bowl. Cover it with a damp paper towel to keep it moist. Heat in short bursts, stirring in between. If you prefer the stovetop, add a splash of water to the pan. Heat over medium until warmed, stirring often. This gives a nice texture back to your rice. You can freeze spicy kimchi fried rice for longer storage. First, cool it completely. Then, scoop it into a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. It will last for about 2 to 3 months in the freezer. When you’re ready to eat it, thaw in the fridge overnight. Reheat as mentioned above. This way, you can enjoy your meal without losing flavor. Spicy kimchi fried rice lasts about 3 to 4 days in the fridge. Store it in an airtight container. Keeping it sealed helps prevent moisture and bacteria. When you reheat it, make sure it’s hot all the way through. Yes, you can use fresh kimchi. Fresh kimchi has a crunchier texture. This can add a nice bite to the dish. However, aged kimchi gives a deeper flavor. The choice depends on your taste. Kimchi fried rice pairs well with many sides. Try serving it with a fried egg on top. You can also enjoy it with pickled vegetables or a side of salad. For drinks, cold beer or a light tea complements the meal nicely. Spicy kimchi fried rice can be healthy. It includes vegetables like carrots and peas. Kimchi is a fermented food and contains probiotics, which are good for gut health. Just watch your portions, especially with soy sauce and oil. To make kimchi fried rice, start with cooked rice and kimchi. Sauté aromatics in oil and stir-fry veggies. You can add proteins, adjust spice, or try new vegetables. Remember, day-old rice works best. Store leftovers safely and enjoy reheating them later. This dish is simple, flavorful, and versatile. Experiment with your favorite ingredients and make it your own. Enjoy every bite of your creation.

Spicy Kimchi Fried Rice

A flavorful and spicy fried rice dish made with kimchi, vegetables, and eggs.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients
  

  • 2 cups cooked rice
  • 1 cup kimchi, chopped
  • 1 tablespoon kimchi juice
  • 2 tablespoons vegetable oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 carrot diced
  • 1 cup frozen peas
  • 2 large eggs, beaten
  • 2 tablespoons soy sauce
  • 1 tablespoon gochujang
  • 2 green onions sliced (for garnish)
  • 1 tablespoon sesame seeds (for garnish)
  • 1 to taste salt and pepper

Instructions
 

  • Prepare the Ingredients: Make sure all your ingredients are prepped and ready to go. This includes chopping the kimchi, onions, garlic, ginger, and carrot.
  • Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium heat.
  • Sauté Aromatics: Add the diced onion, minced garlic, and grated ginger. Sauté for about 2 minutes until the onion is translucent.
  • Add Vegetables: Next, add the diced carrot and stir-fry for another 2-3 minutes until it starts to soften.
  • Incorporate Kimchi: Stir in the chopped kimchi and kimchi juice (if using) and cook for an additional 2-3 minutes, allowing the kimchi to caramelize a bit.
  • Add Rice: Increase the heat to high, then add the cooked rice to the skillet. Break up any clumps and stir-fry for about 3-4 minutes until heated through.
  • Season the Rice: Add the soy sauce and gochujang to the rice. Stir thoroughly until the rice is well-coated and evenly colored. Season with salt and pepper to taste.
  • Cook the Eggs: Push the rice mixture to one side of the skillet. In the cleared space, pour in the beaten eggs and scramble until fully cooked, then mix them into the rice.
  • Add Peas: Fold in the frozen peas and stir until thoroughly combined and heated through.
  • Serve: Remove from heat and garnish the dish with sliced green onions and sesame seeds.

Notes

Using day-old rice helps achieve the best texture.
Keyword fried rice, kimchi, spicy, vegetarian