A bold Korean-inspired fried rice featuring tangy kimchi, spicy gochujang, and savory vegetables—quick and packed with umami.
# What You Need:
→ Rice
01 - 2 cups cooked short-grain rice (preferably day-old)
→ Vegetables & Kimchi
02 - 1 cup napa cabbage kimchi, chopped, plus 2 tbsp kimchi juice
03 - ½ cup yellow onion, finely chopped
04 - ½ cup carrot, diced
05 - 2 green onions, sliced (white and green parts separated)
→ Sauce & Seasonings
06 - 1 tbsp gochujang (Korean chili paste)
07 - 1 tbsp soy sauce
08 - 1 tsp toasted sesame oil
09 - ½ tsp sugar
10 - ⅛ tsp freshly ground black pepper
→ Oil & Garnish
11 - 2 tbsp vegetable oil
12 - 1 tsp toasted sesame seeds
13 - 2 fried eggs (optional, for topping)
# Directions:
01 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chopped onion, carrot, and the white parts of the green onion. Sauté for 2–3 minutes until slightly softened.
02 - Add the chopped kimchi and cook for another 2–3 minutes until fragrant and the kimchi edges start to caramelize.
03 - Stir in the gochujang, soy sauce, kimchi juice, sugar, and black pepper. Cook for 1 minute, stirring to coat the vegetables evenly.
04 - Add the rice and break up any clumps. Toss everything together and stir-fry for 3–4 minutes until the rice is evenly coated and heated through.
05 - Drizzle with sesame oil and add the green parts of the green onion. Stir well to combine.
06 - In a separate pan, heat the remaining oil and fry eggs to your liking.
07 - Serve the kimchi fried rice in bowls, topped with a fried egg and a sprinkle of sesame seeds.
