Kimchi Fried Rice Recipe

If using tofu, press between paper towels and a weight for 15–20 minutes, then dice. If using pork belly, cut into bite-sized pieces. If using shrimp, pat dry. If using beef or chicken, slice thinly against the grain into bite-sized pieces.

Break up any clumps in the cold, day-old rice with your hands or a fork so grains are separated.

Separate scallion whites from greens. Finely chop onion, mince garlic, and julienne or dice carrot.

Sear or Fry Protein

Heat a large nonstick or cast-iron skillet or wok over medium-high heat. Add 1 tablespoon neutral oil. Add protein (for pork belly or bacon render first until browned; for shrimp cook until pink and opaque, ~2–3 minutes per side; for beef or chicken cook until browned and cooked through; for tofu cook until golden). Season lightly with 1/4 tsp salt and 1/8 tsp pepper. Remove cooked protein to a plate and reserve.

In the same pan, add remaining 1 tablespoon oil and 1 tablespoon butter (if using). Add chopped onion, carrot, and the white parts of the scallions. Sauté over medium-high heat until softened, about 3–4 minutes.

Add minced garlic and chopped kimchi (including about 1–2 tablespoons kimchi juice) and cook, stirring, another 2–3 minutes until kimchi softens and becomes fragrant.

Push the vegetable–kimchi mixture to one side of the pan. Add the cold rice to the pan in an even layer. Allow it to heat and lightly toast, then break up any remaining clumps. Stir everything together to combine with the kimchi and vegetables.

In a small bowl or cup, whisk together gochujang, soy sauce, sesame oil, sugar, and toasted sesame seeds. Pour this sauce over the rice and vegetables. Stir-fry on medium-high, folding the rice so the sauce coats grains evenly, about 3–5 minutes. Taste and adjust salt with up to 1/4 tsp more salt if needed and pepper.

Return the cooked protein to the pan and toss to combine, heating through for 1–2 minutes so flavors meld.

Divide kimchi fried rice among 4 bowls or plates.

In a separate nonstick skillet, heat a small amount of oil over medium. Crack eggs into the pan and cook until whites are set and yolks are runny to medium (about 3–4 minutes) — over medium is requested. Season each egg with a pinch of salt and pepper. Place one fried egg on top of each portion of rice.

Garnish with sliced scallion greens, a sprinkle of toasted sesame seeds, nori strips or furikake, and gochugaru if desired. Serve immediately.