Name: Cafe de Muse - The Restaurants Kimchi Fried Rice Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 4 cups long-grain white rice (cooked, day-old preferred); 2 large eggs; 2 tbs neutral oil (vegetable, canola, or grapeseed); 1 tsp sesame oil; 1 tsp salt; 1.5 cups well-fermented napa cabbage kimchi (roughly chopped) with 1–2 tbsp of kimchi juice; 0.5 cup yellow onion (medium, finely diced); 2 tsp garlic (minced); 3 stalks green onions (scallions, thinly sliced, whites and greens separated); 1 tbs gochujang (Korean chili paste); 0.5 tsp gochugaru (Korean chili flakes, optional for heat); 1 tbs soy sauce (or tamari); 0.5 tsp fish sauce (optional, adds umami); 1 tsp granulated sugar (or honey); 0.25 tsp black pepper; 1 cup cooked protein (diced ham, Spam, bacon, or tofu); 1 tsp toasted sesame seeds; 0.5 sheet nori strips (toasted seaweed); 1 stalk extra green onion (thinly sliced, for garnish)

Method

Rice and Eggs

Prepare rice

If you haven't already, break up any large clumps of day-old rice with your hands or a fork so it's loose. Cold, day-old rice works best; if using freshly cooked rice, spread it on a tray and chill for at least 20–30 minutes.

Cook eggs

Heat a large skillet or wok over medium-high heat and add 1 tablespoon neutral oil. Crack the eggs into the pan, season lightly with 1/4 tsp salt, and scramble quickly until just set but still soft. Remove eggs to a bowl and set aside. Drizzle 1 tsp sesame oil over the eggs and toss gently.

Kimchi & Aromatics

Return the skillet to medium-high heat and add the remaining 1 tablespoon neutral oil. Add the diced onion and the white parts of the green onions; sauté 2–3 minutes until softened and starting to brown at the edges.

Add the minced garlic and chopped kimchi (include 1–2 tablespoons kimchi juice if available). Cook, stirring frequently, 3–4 minutes until the kimchi is softened and fragrant and the liquid has mostly evaporated. If using cooked protein (ham, spam, bacon, or tofu), add it now to warm and crisp for 2–3 minutes.

Stir in gochujang and gochugaru (if using). Cook 1 minute to bloom the chili paste, breaking it up and coating the kimchi mixture.

Sauce & Combine

Push the kimchi mixture to one side of the pan. Add the cooked rice to the empty side (or add all rice to the pan and spread out). Sprinkle the sugar, soy sauce, fish sauce, and black pepper evenly over the rice. Using a spatula, mix everything together, combining the rice with the kimchi mixture thoroughly and breaking up any remaining clumps. Stir-fry for 3–5 minutes over medium-high heat until the rice is heated through and starting to crisp in places.

Taste and adjust seasoning: add more soy sauce for saltiness, kimchi juice for tang, or a pinch more sugar if too sour. If you like more sesame flavor, add another 1/2 tsp sesame oil.

Fold the scrambled eggs back into the rice and mix until evenly distributed. Stir in the green parts of the scallions and remove the pan from heat.

Finish & Serve

Divide the kimchi fried rice among 2–3 bowls (depending on appetite). Garnish with toasted sesame seeds, extra sliced green onion, and nori strips if using. Optionally top each bowl with a fried egg (sunny-side up) for richness.

Serve hot. Leftovers: store in an airtight container in the refrigerator up to 2–3 days. Reheat in a skillet over medium heat with a splash of oil to revive texture.