Kimchi Fried Rice with Gochujang (Printable)

Bold Korean fried rice featuring tangy kimchi, spicy gochujang, and savory vegetables—quick, satisfying, and packed with umami.

# What You'll Need:

→ Rice

01 - 2 cups cooked short-grain rice, preferably day-old

→ Vegetables & Kimchi

02 - 1 cup napa cabbage kimchi, chopped, plus 2 tablespoons kimchi juice
03 - 1/2 cup yellow onion, finely chopped
04 - 1/2 cup carrot, diced
05 - 2 green onions, sliced with white and green parts separated

→ Sauce & Seasonings

06 - 1 tablespoon gochujang (Korean chili paste)
07 - 1 tablespoon soy sauce
08 - 1 teaspoon toasted sesame oil
09 - 1/2 teaspoon sugar
10 - 1/8 teaspoon freshly ground black pepper

→ Oil & Garnish

11 - 2 tablespoons vegetable oil
12 - 1 teaspoon toasted sesame seeds
13 - 2 fried eggs, optional

# How to Make It:

01 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add chopped onion, carrot, and white parts of green onion. Sauté for 2-3 minutes until slightly softened.
02 - Add chopped kimchi and cook for another 2-3 minutes until fragrant and kimchi edges begin to caramelize.
03 - Stir in gochujang, soy sauce, kimchi juice, sugar, and black pepper. Cook for 1 minute while stirring to evenly coat vegetables.
04 - Add rice and break up any clumps. Toss everything together and stir-fry for 3-4 minutes until rice is evenly coated and heated through.
05 - Drizzle with sesame oil and add green parts of green onion. Stir well to combine.
06 - In a separate pan, heat remaining oil and fry eggs to desired doneness.
07 - Divide kimchi fried rice into bowls. Top each serving with a fried egg if desired and sprinkle with sesame seeds.

# Expert Advice:

01 -
  • It transforms leftovers into something that tastes like you ordered takeout from your favorite spot.
  • The tangy kimchi and gochujang create layers of heat and umami that make every bite different.
  • You can have dinner on the table in under half an hour with ingredients you probably already have.
  • It's endlessly adaptable—add protein, swap vegetables, dial the spice up or down as you like.
02 -
  • Fresh rice will turn gummy and sticky—day-old rice that's been chilled is drier and fries up perfectly with separate, fluffy grains.
  • Don't turn the heat down too low or the rice will steam instead of fry, and you'll miss out on those crispy, caramelized bits that make this dish so good.
  • Taste your kimchi before you start—some brands are much saltier or spicier than others, so adjust the soy sauce and gochujang accordingly.
03 -
  • Press the rice into the pan and let it sit undisturbed for 30 seconds before tossing—this creates those crispy golden bits that make fried rice irresistible.
  • Use kimchi that's been fermenting for at least a week or two, the tangier and funkier it is, the more flavor it brings to the dish.
  • Keep your wok or skillet as hot as possible without burning—high heat is what gives fried rice its signature smoky, restaurant-style flavor.
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