Kimchi Garlic Chili Fried Rice (Printable)
Bold umami fried rice with tangy kimchi, garlic, chili heat, and crispy scallions on top.
# List of ingredients:
→ Rice
01 - 2 cups cooked jasmine or short-grain rice, preferably day-old and chilled
→ Vegetables & Aromatics
02 - 1 cup napa 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 (optional)
→ 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 sugar
11 - 1/4 teaspoon ground black pepper
→ Topping
12 - 2 large eggs (optional, for sunny-side-up topping)
→ Cooking Oil
13 - 3 tablespoons neutral oil (vegetable, canola, or sunflower)
# Steps:
01 - Heat 2 tablespoons of 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 until golden and crispy. Remove with a slotted spoon and drain on paper towels; reserve for garnish.
02 - In the same pan, add the remaining 1 tablespoon of oil. Add the minced garlic and diced carrot; sauté for about 1 minute until fragrant and the carrot begins to soften.
03 - Add the chopped kimchi and cook for 2 to 3 minutes until slightly caramelized. Pour in the kimchi juice, gochujang, soy sauce, sugar, and black pepper; stir to combine and let the mixture bubble briefly.
04 - Add the cold rice, breaking up any clumps with a spatula. Stir-fry for 3 to 4 minutes, ensuring every grain is evenly coated with the sauce and heated through. Fold in the frozen peas if using and cook until warmed.
05 - Drizzle the toasted sesame oil over the rice. Stir in the sliced green parts of the scallions, reserving a handful for garnish. Taste and adjust seasoning as needed.
06 - In a separate non-stick pan, fry the eggs sunny-side-up until the whites are set and the yolks remain runny.
07 - Divide the fried rice between two bowls. Top each portion with the crispy scallion whites, reserved scallion greens, and a fried egg if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The combination of tangy fermented kimchi and sweet caramelized vegetables creates a depth of flavor that tastes like it took hours, not minutes.
- Crispy fried scallions on top add a crunch that makes every bowl feel special enough for guests but easy enough for a Tuesday.
02 -
- If your rice is fresh and warm, spread it on a baking sheet and refrigerate for at least 30 minutes, because wet rice will clump and steam instead of frying.
- Not all kimchi is vegetarian, so scan the label for anchovy extract or shrimp paste if that matters to you.
03 -
- Let the crispy scallions cool completely on the paper towel before piling them on top, because steam from hot scallions will soften the crunch you worked for.
- A splash of kimchi juice added right before the rice goes in creates a sticky glaze that clings to every grain instead of pooling at the bottom.