Bold Korean-style fried rice with tangy kimchi, savory gochujang, and fluffy eggs. Ready in just 25 minutes for a satisfying meal.
# Ingredient list:
→ Base Ingredients
01 - 2 cups cold cooked white rice, preferably day-old
02 - 1 cup napa cabbage kimchi, chopped
03 - 2 tablespoons kimchi juice
04 - 2 large eggs
→ Vegetables & Aromatics
05 - 1/2 small onion, finely diced
06 - 2 green onions, sliced (white and green parts separated)
07 - 1 small carrot, finely diced
→ Seasonings & Sauces
08 - 2 tablespoons gochujang (Korean chili paste)
09 - 1 tablespoon soy sauce
10 - 1 teaspoon toasted sesame oil
11 - 1 tablespoon vegetable oil
12 - 1 teaspoon sugar
→ Optional Toppings
13 - 1/2 cup cooked pork belly, Spam, or tofu, diced
14 - Toasted sesame seeds
15 - Roasted seaweed strips (gim)
# Cooking steps:
01 - Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
02 - Add diced onion, white parts of green onions, and carrot. Sauté for 2-3 minutes until softened and fragrant.
03 - Stir in chopped kimchi and fry for 2-3 minutes until fragrant and slightly caramelized at edges.
04 - Mix in gochujang, soy sauce, and sugar. Stir thoroughly to coat vegetables evenly.
05 - Push mixture to one side of the pan. Crack eggs into cleared space and scramble until just set, then combine with vegetables.
06 - Add cold rice, breaking up clumps with your spatula. Pour in kimchi juice and stir-fry for 3-4 minutes until rice is heated through and evenly coated.
07 - Drizzle with sesame oil and fold in green onion tops and any optional protein. Taste and adjust seasoning. Serve hot topped with sesame seeds and roasted seaweed.
