Kimchi Fried Rice Recipe

Chop and measure

Chop the kimchi into bite-size pieces, reserving about 2 tablespoons of kimchi juice. Finely chop the onion, mince the garlic, slice the scallions, and dice the cooked pork belly (or tofu). Break up any chilled rice lumps so the grains are loose.

If using tofu, press and pan-fry diced tofu in 1 tbs oil until golden and set aside. If using bacon/pork belly, render in the pan until crisp and remove excess fat, reserving about 1 tbs fat for frying rice.

Sweat onion and garlic

Heat a large skillet or wok over medium-high heat. Add 1 tbs vegetable oil. Add the chopped onion and cook 2–3 minutes until softened and translucent. Add minced garlic and cook 30–45 seconds until fragrant.

Add kimchi

Add the chopped kimchi and the reserved 2 tbs kimchi juice to the pan. Cook 3–4 minutes, stirring frequently, until the kimchi softens and some edges caramelize. This deepens the flavor.

Combine rice and flavorings

Increase heat to high, push kimchi to one side, add remaining 1 tbs vegetable oil. Add the chilled rice, breaking up any remaining clumps. Toss with the kimchi and aromatics so rice is evenly coated. Add gochujang (if using), soy sauce, sugar, and the cooked pork or tofu. Stir-fry 3–5 minutes until rice is heated through and slightly toasted on some grains.

Taste and adjust seasoning: add a little more soy sauce for salt, a pinch of sugar for balance, or more gochujang for heat.

Finish with sesame oil

Turn off the heat and stir in 1 tsp sesame oil for fragrance.

Fry eggs

In a separate small nonstick skillet, add a light coating of oil and fry the eggs sunny-side up (or to your preference) so the yolks remain runny. Season lightly with salt and pepper.

Divide the kimchi fried rice between two bowls (servings). Top each bowl with a fried egg. Sprinkle sliced scallions, toasted sesame seeds, and kim strips if using.

Serve immediately while hot. To eat, break the egg yolk and mix into the rice for a creamy texture. Leftovers can be reheated in a skillet with a splash of water or oil to loosen the rice.