Bold, savory fried rice with tangy kimchi, gochujang, and eggs ready in 25 minutes.
# What You'll Need:
→ Base Components
01 - 2 cups cold cooked white rice, preferably day-old
02 - 1 cup napa cabbage kimchi, chopped
03 - 2 tablespoons kimchi juice
04 - 2 large eggs
→ Vegetables & Aromatics
05 - 1/2 small onion, finely diced
06 - 2 green onions, sliced (white and green parts separated)
07 - 1 small carrot, finely diced
→ Seasonings & Sauces
08 - 2 tablespoons gochujang (Korean chili paste)
09 - 1 tablespoon soy sauce
10 - 1 teaspoon toasted sesame oil
11 - 1 tablespoon vegetable oil
12 - 1 teaspoon sugar
→ Optional Additions & Garnish
13 - 1/2 cup cooked pork belly, Spam, or tofu, diced
14 - Toasted sesame seeds
15 - Roasted seaweed strips (gim)
# How to Make It:
01 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add diced onion, white parts of green onions, and carrot. Sauté for 2–3 minutes until softened and fragrant.
02 - Add chopped kimchi to the pan and stir-fry for 2–3 minutes until fragrant and slightly caramelized, allowing the flavors to develop.
03 - Stir in gochujang, soy sauce, and sugar. Mix thoroughly to coat all ingredients evenly with the spicy-sweet sauce base.
04 - Push the mixture to one side of the pan. Crack eggs into the empty space and scramble until just set, then combine with the kimchi mixture.
05 - Add cold rice to the pan, breaking up any clumps with your spatula. Combine everything thoroughly, then pour in kimchi juice. Stir-fry for 3–4 minutes until rice is heated through and evenly coated.
06 - Drizzle with sesame oil and fold in green parts of green onions plus any optional meat or tofu. Taste and adjust seasoning if needed. Serve hot, garnished with sesame seeds, extra green onions, and roasted seaweed strips.
