Kimchi Fried Rice

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Day old rice, a protein of choice, and a few key ingredients come together in under 30 minutes for a one-pan meal that rivals your favorite takeout. 

I was a fan of kimchi long before it became popular (even politicized!) for its many health benefits. In fact, the owner of a local Asian market walked me through the steps over a decade ago, after which I shared how easy it is to make your own kimchi at home.

Simple as it is, the process does require some patience, as fermentation is not a speedy process. So, I often purchase this spicy, cabbage-based condiment instead. 

I was once told that every Korean family makes kimchi a little differently, sort of like the many unique ways people make chili, or spaghetti sauce, for that matter. Those differences are similarly reflected in store-bought jars—variations include texture (how the cabbage is cut), spice level, and added vegetables beyond the traditional napa cabbage.  

Earlier this year, Emily introduced me to what has become my favorite store-bought kimchi. After I mentioned my current burger topping obsession (a trio of kimchi, avocado, and spicy crema), she brought a jar to my house the day we filmed my Bison Burger recipe. I liked the kimchi so much that on my next trip to Lancaster Central Market, I sought out the source: SeoulMates Korean Kitchen standholder Rebekah Walls. And it was the connection with Rebekah that led to this recipe.

Over subsequent weeks—and many jars of Rebekah’s kimchi, which has the Mama Bear level of spice and a texture that allows it to work as both condiment and side dish (think kimchi instead of coleslaw), Rebekah and I started talking recipes. She shared her core ingredients for a kimchi fried rice and an easy bibimbap bowl and agreed to let me build her authentic ingredients into a quantified recipe that FAK readers could enjoy at home.  

After playing with some of the proportions and adding a protein, I was completely sold, and the recipe quickly climbed to the top of our family favorites list. This is exactly the kind of food I love: bold, a little tangy, endlessly adaptable, and on the table faster than delivery would take.

The tradition behind the fried egg topping

Rebekah shared some wonderful insight into the tradition of topping kimchi fried rice with an egg:

“Topping kimchi fried rice (kimchi bokkeumbap) with a fried egg—usually sunny-side up or over-easy—is a Korean tradition and culinary staple. As the yolk breaks, it mixes with the spicy, tangy rice to create a rich, creamy sauce that perfectly balances the bold flavors of the fermented kimchi.”

I’ve made the dish this way, and the yolk “sauce” is lovely. That said, my family’s preference—one Rebekah endorses too—is to stir scrambled eggs into the rice instead. The chunks add a little more substance and texture, and it’s become our go-to way to enjoy this dish. If you don’t care for eggs or are avoiding them due to an allergy, feel free to skip them altogether and turn to another protein for that same added texture.

Beyond the kimchi, one other ingredient, which is widely available in most grocery stores, may be new to some….

What is gochujang?

Gochujang is a fermented Korean chili paste—thick and savory with a touch of sweetness and a heat level that ranges from mild to spicy depending on the brand. It’s usually sold in a tub in the international or Asian aisle of the grocery store. The squeeze-bottle version is a different, thinner sauce, so skip that for this recipe.

Gochujang can contain gluten, so check the label if that’s a concern. O’Food makes an authentic Korean gochujang that’s widely available and gluten-free, though it doesn’t come in a range of spice levels the way some brands do. The spice is similar to a hot salsa—spicy but not on fire—and the amount used here adds good flavor without making the final dish especially fiery. That said, with any brand, you can use less (or more) to taste. Finally, as much as I usually like Wegmans store-brand products, I prefer the O’Food brand to their gochujang.

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Need an easy, virtually cleanup-free way to cook chicken? Parchment Packet Chicken is it!

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About that “day-old” rice

I wish I could call this a true “use up your leftovers” recipe, but this dish calls for enough rice that you’ll likely want to cook a batch the day before with this meal in mind, rather than hoping you have enough for the full recipe on hand. Day-old rice is worth the small bit of planning—it’s drier and firmer than freshly cooked rice, giving the fried rice better texture, as the grains remain separate rather than clumping together.

That said, if you order takeout that leaves you with several pints of leftover rice, this recipe is an excellent way to repurpose them.

Don’t let the kimchi scare you off

If you’re new to kimchi or hesitant about its fermented flavor, here’s some reassurance: there’s a wide range out there, and many brands are milder and more balanced than you may expect. If you’re still a little unsure or bought a jar that seems fiery, simply start light: use less kimchi and brine than the recipe calls for. You can always stir in more as you go.

Choose your protein

I’ve made the kimchi fried rice many times with chicken—it’s easy, filling, and always delicious. Leftover cooked chicken works well, or for a speedy last-minute option, my Parchment Packet Chicken comes together with minimal effort. (For extra flavor, coat the chicken with a tablespoon or two of the gochujang before baking.) Shrimp, steak, and tofu all work well too.

Also keep edamame in mind, as it will work several ways here: serve Easiest Steamed Edamame alongside the fried rice as a starter or extra component to round out the meal. Or, stir shelled edamame into the rice for added flavor, texture, and color.

Going without an added protein is an option too, and will shift the dish nicely into side-dish territory.

A few extra add-ins

In addition to, or instead of, the vegetables noted in the recipe, chopped green beans are a nice addition—they hold up well to the bold flavors and add a satisfying crunch. Similarly, bell pepper, peas, asparagus, broccoli…almost any vegetable you enjoy could be added.
 

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I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛

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Kimchi Fried Rice

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This meal comes together quickly, so have all the ingredients ready to add to the pan. Edamame in the pod is a great starter or side dish if you'd like to add another component to the meal. Alternatively, you could stir some shelled edamame into the fried rice for added color, texture, and flavor.

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Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Cook ModePrevent your screen from going dark

Ingredients

 

• 2 tablespoons (28ml) neutral oil of choice
• ½ an onion, diced small
• 1 large carrot, diced small
• 1 cup kimchi, roughly chopped, + 2½ tablespoons kimchi brine (may omit the brine for less tang)
• 4 cups cooked rice (from 1⅓ cups/240g uncooked; day-old is best)
• 3 tablespoons (45ml) soy sauce (use gluten-free soy sauce or tamari as needed)
• 1 tablespoon (14ml) toasted sesame oil
• 1 tablespoon (18g) gochujang paste (use a GF brand like O’Food if needed; see notes for more on brands and spice level)
• 1-2 scallions, thinly sliced
• Optional add-ins: fried or scrambled eggs, and/or a protein of choice (shrimp, chicken, pork, tofu). Add either or both—see notes for details

Instructions

1. If adding eggs: For scrambled, whisk 4 eggs in a medium bowl. Lightly oil or spray a skillet (I use the same 12-inch skillet I'll cook the rice in) and set over medium-high heat. Pour in the eggs, season with salt and pepper, and scramble until cooked but still a little glossy. Remove to a plate and roughly chop. For fried eggs, cook them in a separate skillet, sunny side up or flipped with yolks cooked to your liking, while you finish the fried rice.
2. Wipe out the pan if needed, then heat the oil in a 12-inch skillet over medium-high heat. Add the onion and carrot and sauté until crisp-tender, about 3–4 minutes.
3. Add the kimchi, kimchi brine, and gochujang to the pan and sauté until the liquid simmers—this won’t take long.
4. Add the rice and stir well, then add the soy sauce and sesame oil and cook, stirring to thoroughly incorporate, until hot. Stir in the optional cooked protein and scrambled eggs, if using, during the final minute to warm through.
5. Remove from the heat and garnish with sliced scallions. When using fried eggs, I top the individual servings with an egg.

Notes

Gochujang is a fermented Korean chili paste—thick and savory with a touch of sweetness and a heat level that ranges from mild to spicy depending on the brand. It’s usually sold in a tub; the squeeze-bottle version is a different, thinner sauce, so skip that for this recipe. Gochujang can contain gluten, so check the label if that’s a concern—O’Food makes an authentic Korean gochujang that’s widely available and gluten-free, though it doesn’t come in a range of spice levels the way some brands do. The spice is similar to a hot salsa—spicy but not on fire—and the amount used here adds good flavor without making the final dish especially fiery. That said, you can use less (or more) to taste. Finally, as much as I usually like Wegmans store-brand products, I prefer the O’Food brand to their gochujang.

I really like adding a protein to this rice, both for texture and to make it more filling. You have a lot of flexibility:

• Leftover or rotisserie chicken—simply chop or shred it.
• Raw shrimp, chopped chicken, or sliced steak—sear in a bit of oil until just cooked, then remove to a plate and stir into the fried rice at the end.
• Parchment Packet Chicken is another easy option. When I make it specifically for this recipe, I lightly season the raw chicken and then coat it with gochujang, using 1 tablespoon per pound of meat.

For a really quick, complementary protein addition, we’ve stirred in Fishwife’s Smoked Salmon with Sichuan Chili Crisp, broken into chunks. Feel free to experiment similarly. 

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