Kimchi Fried Rice Recipe

If using day‑old rice from the fridge, break up any clumps with your hands or a fork so grains are separated. Chop kimchi into roughly 1/4‑inch pieces and reserve the kimchi juice. Dice onion and carrot, mince garlic, slice scallions, and cut bacon or protein into small pieces.

Render bacon or sear protein

Heat a large heavy skillet or cast‑iron pan over medium heat. Add the sliced bacon (or chosen protein). Cook, stirring occasionally, until fat renders and pieces are browned and crisped at edges, about 5–7 minutes. If using tofu, fry until golden and remove briefly to a plate.

If the pan is dry, add the neutral oil and the white part of the scallion. Add the diced onion and carrot and sauté until the onion is translucent and carrot slightly softened, about 3–4 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn.

Add the chopped kimchi to the pan with the aromatics and cook, stirring occasionally, for 2–3 minutes so it softens and begins to caramelize. Pour in the reserved kimchi juice and stir to deglaze the pan.

Push the kimchi mixture to one side of the pan. Add the rice to the pan (if it was cold, allow it to warm for a minute). Break up any remaining clumps and combine rice with the kimchi and aromatics. Increase heat to medium‑high.

Stir in gochujang, soy sauce, sesame oil, salt, and pepper. Continue to stir‑fry, pressing rice against the hot pan occasionally to get slight crisp bits, about 4–6 minutes, until everything is evenly coated, heated through, and some grains are slightly toasted.

Return cooked bacon or protein to the rice and fold to combine. Taste and adjust seasoning — more soy sauce for saltiness, more gochujang or a pinch of sugar if kimchi is very tart.

Fry eggs (sunny side or over easy)

In a separate small nonstick pan, heat 1 tsp neutral oil over medium heat. Crack eggs and fry until whites are set and edges crisp (for sunny side) or flip and cook briefly for over easy. Season eggs lightly with a pinch of salt and pepper.

Turn off heat, fold in sliced scallion greens and toasted sesame seeds. Drizzle a little additional sesame oil if desired (up to 1/2 tsp).

Divide kimchi fried rice among 2 bowls (serves 2). Top each serving with a fried egg. Garnish with extra scallions and an extra sprinkle of sesame seeds. Serve immediately.