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Kimchi Fried Rice Recipe

Name: Sol Ave. Kitchens Kimchi Fried Rice Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 4 cups cooked short-grain or medium-grain rice (preferably day-old); 1.5 cups well-fermented kimchi, chopped (with 1–2 tbsp kimchi juice); 2 tbs vegetable oil or neutral oil; 1 tbs unsalted butter; 1 tbs soy sauce; 1 tsp gochujang (Korean chili paste) or sriracha (optional); 0.5 tsp sugar; 1 tsp toasted sesame oil; 1 tsp toasted sesame seeds; 0.25 tsp salt; 0.25 tsp freshly ground black pepper; 4 stalks scallions (green onions), thinly sliced (whites and greens separated); 0.5 cup daikon or Korean radish, peeled and julienned or finely diced; 0.5 cup pickled vegetables (e.g., quick pickled cucumber or carrot), drained and chopped; 2 cloves garlic cloves, minced; 4 each large eggs (for sunny-side-up); 1 tbs neutral oil or butter for frying eggs; 2 stalks extra scallion greens, thinly sliced; 0.25 cup optional nori strips or gim (dried seaweed), cut into thin strips

Inspired by Sol Ave. Kitchen

Time30m

Serves4

scallion, radish, kimchi*, pickled veggies, sunny side up egg

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Ingredients

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Fried Rice

4 cups cooked short-grain or medium-grain rice (preferably day-old)

1 1/2 cups well-fermented kimchi, chopped (with 1–2 tbsp kimchi juice)

2 tbs vegetable oil or neutral oil

1 tbs Unsalted butter

1 tbs Aged soy sauce

1 tsp gochujang (Korean chili paste) or sriracha (optional)

1/2 tsp sugar

1 tsp toasted sesame oil

1 tsp toasted sesame seeds

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Aromatics & Veggies

4 stalks scallions (green onions), thinly sliced (whites and greens separated)

1/2 cup daikon or Korean radish, peeled and julienned or finely diced

1/2 cup pickled vegetables (e.g., quick pickled cucumber or carrot), drained and chopped

2 cloves Garlic cloves, minced

Toppings

4 each large eggs (for sunny-side-up)

1 tbs neutral oil or butter for frying eggs

2 stalks extra scallion greens, thinly sliced

1/4 cup optional nori strips or gim (dried seaweed), cut into thin strips

Method

Fried Rice

Prepare rice and kimchi

If using freshly cooked rice, spread it on a tray and refrigerate or freeze briefly to remove steam and make it dryer. Chop kimchi into small bite-sized pieces and reserve about 1–2 tablespoons of kimchi juice to add flavor while cooking.

Cook aromatics

Heat a large heavy skillet or wok over medium-high heat. Add 2 tbs vegetable oil. When hot, add the white parts of the scallions and the minced garlic. Stir-fry for 30–45 seconds until fragrant but not browned.

Add kimchi

Add the chopped kimchi (and 1–2 tbsp kimchi juice) to the pan. Cook, stirring, 3–4 minutes until the kimchi is softened and slightly caramelized at the edges. This concentrates flavor and reduces excess moisture.

Season and combine rice

Push the kimchi to one side, add the butter to the empty space to melt. Add the day-old rice to the pan, breaking up clumps with the back of a spatula. Mix thoroughly with the kimchi and aromatics. Add soy sauce, gochujang (if using), sugar, salt, and pepper. Stir-fry 3–5 minutes, pressing and turning rice to get some toasted grains and an even coating of seasoning. Taste and adjust salt or soy sauce as needed.

Add remaining veggies and finish

Fold in the julienned radish and chopped pickled vegetables and the green parts of the scallions. Stir 1–2 minutes just to warm and combine — you want the pickled vegetables to retain some texture. Turn off heat and drizzle toasted sesame oil and sprinkle toasted sesame seeds. Mix once and transfer rice to serving bowls.

Toppings

Cook sunny-side-up eggs

In a nonstick skillet over medium-low heat, add 1 tbs neutral oil or butter and swirl to coat. Crack eggs gently into the pan, keeping yolks intact. Cook slowly 2–3 minutes until whites are set but yolks remain runny (cover briefly for an even set if needed). Season eggs lightly with a pinch of salt and pepper.

Assemble and garnish

Place one sunny-side-up egg on top of each serving of kimchi fried rice. Garnish with extra sliced scallion greens and nori strips if using. Serve immediately so egg yolk can be broken and mixed into the rice.