Home › Recipes › Kimchi Fried Rice
Kimchi Fried Rice
Day-old rice fried with tangy kimchi and gochujang, topped with a runny fried egg.
Ingredients
| Volume | Grams |
|---|---|
| 1 tbsp vegetable oil | 12.4 g |
| 4 oz bacon or spam, diced, optional | 113 g |
| 1 cup kimchi, chopped, plus 2 tbsp of its juice | — |
| 1 tbsp gochujang | — |
| 3 cups cooked rice, cold, preferably day-old | — |
| 1 tsp toasted sesame oil | — |
| 2 green onions, sliced | — |
| 2 large eggs, for frying | 100 g |
| 1 tsp toasted sesame seeds | — |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oil in a skillet over medium-high and cook the bacon or spam until lightly crisp.
- Add the kimchi and cook 3–4 minutes, until it softens and smells toasty. Stir in the gochujang and kimchi juice.
- Add the rice, breaking up clumps, and stir-fry until heated through and evenly red, about 4 minutes. Stir in the sesame oil and most of the green onions.
- In another pan, fry the eggs sunny-side up.
- Divide the rice, top each with an egg, and sprinkle with sesame seeds and the remaining green onions.
Tips
- Older, sour kimchi gives the deepest flavor.
- Freshly cooked rice turns mushy; spread it on a tray to dry if that's all you have.
Baking at elevation? See high-altitude adjustments. Different pan? Try the pan size converter.