Kimchi Fried Rice Recipe

If using day-old rice, break up any clumps with your hands or a fork so grains are loose. If using freshly cooked rice, spread it on a tray and chill in the fridge for at least 30 minutes to reduce moisture.

Chop kimchi into bite-size pieces and reserve 1–2 tablespoons of kimchi juice for extra flavor. Finely dice onion and carrot, mince garlic, and slice scallions separating whites and greens.

If using pork belly or bacon, dice into small pieces and have eggs ready (for fried eggs or to scramble into the rice).

Cook the meat (or tofu)

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil. When shimmering, add diced pork belly or bacon (or cubed tofu) and cook until browned and crispy, about 5–7 minutes. Use a slotted spoon to transfer cooked protein to a plate, leaving rendered fat in the pan. If using no protein, leave oil in pan for aromatics.

Eggs (two options)

Option A (scrambled into rice): Push rendered fat or oil to one side, add remaining 1 tablespoon oil, crack two eggs into the pan and scramble gently until just set, then remove eggs to plate. Option B (fried egg topping): Lightly oil the pan, fry eggs sunny-side up or over-easy in a separate small skillet to top individual servings later. Reserve eggs until plating.

Heat the skillet/wok over medium-high heat and add remaining oil if needed. Add onion, carrot and the white parts of the scallion. Stir-fry for 2–3 minutes until softened.

Add minced garlic and chopped kimchi. Stir and cook 2–3 minutes until kimchi is fragrant and begins to caramelize slightly. If pan looks dry, add 1–2 teaspoons of reserved kimchi juice to deglaze and add tang.

Increase heat to high. Add the day-old rice to the skillet in handfuls, breaking up any remaining clumps. Toss thoroughly with the kimchi and aromatics so rice is evenly coated.

Stir in soy sauce, gochujang (if using), sugar, sesame oil, salt, and pepper. Continue to stir-fry for 3–5 minutes, allowing some grains to toast slightly but not burn. Taste and adjust salt/soy sauce or kimchi juice to balance acidity and saltiness.

Return cooked protein and scrambled eggs (if you scrambled them earlier) to the pan. Toss gently to combine and heat through for 1–2 minutes.

Turn off heat and stir in the scallion greens. Sprinkle toasted sesame seeds and extra scallion slices over the rice.

Divide kimchi fried rice among 4 bowls. Top each serving with a fried egg if using Option B. Serve immediately with additional kimchi or pickles on the side.