Kimchi Garlic Chili Fried Rice (Printable Version)

Bold umami fried rice with tangy kimchi, garlic, chili heat, and crispy scallions. Ready in 30 minutes.

# Ingredient List:

→ Rice Base

01 - 2 cups cooked jasmine or short-grain rice, preferably day-old and chilled

→ Vegetables & Aromatics

02 - 1 cup napa cabbage kimchi, chopped, plus 2 tablespoons kimchi juice
03 - 3 scallions, white and green parts separated and sliced
04 - 4 garlic cloves, finely minced
05 - 1 small carrot, peeled and diced
06 - 1/2 cup frozen peas

→ Sauce & Seasoning

07 - 1 to 2 tablespoons gochujang (Korean chili paste)
08 - 1 tablespoon soy sauce
09 - 1 teaspoon toasted sesame oil
10 - 1/2 teaspoon granulated sugar
11 - 1/4 teaspoon ground black pepper

→ Optional Egg Topping

12 - 2 large eggs

→ Cooking Oil

13 - 3 tablespoons neutral oil (vegetable, canola, or sunflower)

# How to Make It:

01 - Heat 2 tablespoons of neutral oil in a large skillet or wok over medium-high heat. Add the sliced white parts of the scallions and fry for 2 to 3 minutes, stirring occasionally, until golden and crispy. Transfer to a plate lined with paper towels and set aside for garnish.
02 - In the same skillet, add the remaining 1 tablespoon of neutral oil. Add the minced garlic and diced carrot, then sauté for about 1 minute until fragrant and the carrot begins to soften.
03 - Add the chopped kimchi to the pan and cook for 2 to 3 minutes, allowing it to lightly caramelize. Pour in the reserved kimchi juice along with the gochujang, soy sauce, sugar, and black pepper. Stir everything together until well combined.
04 - Add the cold, day-old rice to the skillet, breaking up any clumps with a spatula. Stir-fry for 3 to 4 minutes, tossing frequently, until every grain is evenly coated with the sauce and heated through. Add the frozen peas and continue cooking until warmed.
05 - Drizzle the toasted sesame oil over the rice and stir to incorporate. Fold in the sliced green parts of the scallions, reserving a handful for garnish. Taste and adjust the seasoning with additional soy sauce or gochujang as desired.
06 - If using, heat a small nonstick pan over medium heat with a light coating of oil. Fry the eggs sunny-side up until the whites are set but the yolks remain runny, about 2 to 3 minutes.
07 - Divide the fried rice between two bowls. Top each portion with the crispy scallion whites, reserved fresh scallion greens, and a fried egg if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The combination of tangy fermented kimchi and sweet caramelized garlic creates a depth of flavor that tastes like it took hours, not minutes.
  • Crispy fried scallions on top add a crunch that will make you wonder why you ever ate plain rice.
02 -
  • If your rice is freshly cooked it will clump and steam instead of fry, so spread it on a tray and refrigerate it for at least a few hours or overnight.
  • Not all kimchi is vegetarian because many brands use fish sauce or shrimp paste, so check the label carefully if that matters to you.
03 -
  • Use the largest pan you own and do not overcrowd it, because fried rice needs space to sizzle and char rather than steam.
  • A tablespoon of gochugaru sprinkled over the finished bowl adds smoky heat and a beautiful red fleck that makes the dish look as bold as it tastes.

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