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For Spicy Kimchi Fried Rice, gather these items: - 2 cups cooked jasmine rice (preferably day-old) - 1 cup kimchi, chopped (plus extra for garnish) - 1 tablespoon vegetable oil - 2 cloves garlic, minced - 1 small onion, diced - 1 carrot, finely chopped - 1 cup frozen peas - 2 tablespoons soy sauce - 1 tablespoon gochujang (Korean red chili paste) - 2 large eggs (optional) - 2 green onions, sliced - Sesame seeds for garnish - Salt and pepper to taste You can swap out some ingredients if needed. Use brown rice instead of jasmine rice for a healthier option. If you don’t have kimchi, try sauerkraut or pickled vegetables. For the gochujang, you can use sriracha, but it will taste different. If you want a vegan dish, skip the eggs or use scrambled tofu instead. When picking kimchi, look for a vibrant color. The cabbage should be crunchy, not soggy. Smell the kimchi; it should have a tangy scent, not too sour. Check the expiration date on the jar if you buy it from a store. Fresh kimchi will add the best flavor to your fried rice. {{ingredient_image_1}} To make Spicy Kimchi Fried Rice, start by gathering your ingredients. You will need: - 2 cups cooked jasmine rice (preferably day-old) - 1 cup kimchi, chopped (plus extra for garnish) - 1 tablespoon vegetable oil - 2 cloves garlic, minced - 1 small onion, diced - 1 carrot, finely chopped - 1 cup frozen peas - 2 tablespoons soy sauce - 1 tablespoon gochujang (Korean red chili paste) - 2 large eggs (optional) - 2 green onions, sliced - Sesame seeds for garnish - Salt and pepper to taste Make sure your rice is cold. This helps it fry better. Chop your vegetables and kimchi into small pieces. Now, let’s cook! Heat the vegetable oil in a large skillet or wok over medium heat. Add the diced onion. Sauté for about 2-3 minutes until the onion turns soft. Next, stir in the minced garlic and chopped carrot. Cook for another 2-3 minutes until the carrot is tender. Add the chopped kimchi to the skillet. Stir-fry for 2 minutes to mix the flavors. Increase the heat to high and add your cooked rice. Break apart any clumps while mixing it well with the vegetables. Drizzle the soy sauce over the rice. Mix in the gochujang, allowing the rice to soak up the flavors. Then stir in the frozen peas. If using eggs, push the rice to one side of the skillet. Crack the eggs into the empty space. Scramble them until just set, then mix with the rice. Season with salt and pepper to taste. Remove from heat. To serve, dish out the fried rice onto plates. Garnish with sliced green onions and extra kimchi. Sprinkle sesame seeds on top for added crunch. Enjoy your delicious and spicy kimchi fried rice hot! To get the best texture, use day-old rice. Fresh rice can be too moist. This makes it clump together. Spread the freshly cooked rice on a tray. Let it cool for about 30 minutes. This helps dry it out. When you fry, break apart clumps with a fork. Stir-frying on high heat also gives a nice crispness. You can control the heat in your dish. Start with one tablespoon of gochujang. Taste as you go. If you want more spice, add a bit more. You can also add chili flakes for extra heat. If you prefer mild flavors, use less kimchi. Remember, the right spice level makes it perfect for you. To store leftovers, let the rice cool completely. Place it in an airtight container. This keeps it fresh. You can keep it in the fridge for about three days. For longer storage, freeze it in portions. When you are ready to eat, just reheat it in a pan. Add a splash of water to prevent it from drying out. This keeps your fried rice delicious! Pro Tips Use Day-Old Rice: Day-old jasmine rice is ideal for fried rice dishes because it is drier and less sticky, allowing for better separation of the grains during cooking. Customize the Spice: Adjust the amount of gochujang to suit your spice preference. Start with a smaller amount and add more until you reach your desired heat level. Add Protein: For a heartier meal, consider adding cooked chicken, shrimp, or tofu to the fried rice. Just stir them in after cooking the vegetables. Garnish for Flavor: Enhance the dish by garnishing with fresh herbs like cilantro or a squeeze of lime juice to brighten the flavors before serving. {{image_2}} You can make this dish vegan by skipping the eggs. Use firm tofu instead. Just cube the tofu and fry it in the skillet before adding the rice. This keeps the meal filling and protein-rich. Also, check the kimchi label to ensure it’s vegan. Some brands add fish sauce, which you want to avoid. If you want extra protein, chicken or shrimp works well. Dice chicken breast and cook it until golden before adding other ingredients. For shrimp, just toss them in until they turn pink. This adds flavor and texture to your fried rice. If you prefer plant-based options, tofu or tempeh are great choices. Feel free to add more veggies. Bell peppers, zucchini, or spinach mix in nicely. You can also throw in nuts like cashews or peanuts for a crunchy twist. These add flavor and make the dish more colorful and fun. Experiment and find what you love! Store your leftover spicy kimchi fried rice in an airtight container. Ensure it cools to room temperature before sealing. Place it in the fridge right away. It will keep fresh for up to four days. When ready to eat, just reheat it in a skillet or microwave. For longer storage, you can freeze the fried rice. Use a freezer-safe container or bag. Make sure to remove as much air as possible. It should last for about three months in the freezer. To reheat, thaw it in the fridge overnight. Then, heat it in a skillet until hot. Add a splash of water to keep it moist. Most of the ingredients have a good shelf life. Cooked jasmine rice lasts about four to six days in the fridge. Kimchi can last for months if stored properly in the fridge. Check for any signs of spoilage before use. Eggs should be used within three to five weeks of purchase. Always check your ingredients before cooking. You can use fresh rice if you don't have day-old rice. Just cook it and let it cool for about 30 minutes. Spread the rice on a baking sheet to cool faster. This helps remove some moisture. Drier rice works better for frying. Fresh rice may clump together more easily, so be sure to break it apart when cooking. Yes, you can skip gochujang. It adds heat and flavor, but other options exist. Try using chili paste or red pepper flakes for spice. You can also mix in some sriracha for a tangy kick. The dish will still be tasty without it. Adjust the soy sauce to balance the flavors. Serving this dish at a party is easy and fun. You can make a big batch ahead of time. Keep it warm in a slow cooker or a large serving dish. Offer extra toppings like sliced green onions, sesame seeds, and more kimchi. Guests can customize their bowls. Pair it with small side dishes for a full meal experience. In this blog post, we explored making delicious kimchi fried rice. We covered essential ingredients and smart substitutions. I shared tips for cooking, plating, and achieving that perfect texture. You learned variations for different diets and how to store leftovers. In closing, this dish is simple and fun to make. Enjoy experimenting with flavors that suit your taste. Happy cooking!

Spicy Kimchi Fried Rice

A flavorful and spicy fried rice dish featuring kimchi, vegetables, and optional eggs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Korean
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups cooked jasmine rice
  • 1 cup kimchi, chopped
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 carrot finely chopped
  • 1 cup frozen peas
  • 2 tablespoons soy sauce
  • 1 tablespoon gochujang
  • 2 large eggs
  • 2 green onions sliced
  • sesame seeds for garnish
  • salt and pepper to taste

Instructions
 

  • Heat the vegetable oil in a large skillet or wok over medium heat.
  • Add the diced onion and sauté for about 2-3 minutes, until translucent.
  • Stir in the minced garlic and chopped carrot, cooking for another 2-3 minutes until the carrot is tender.
  • Add the chopped kimchi to the skillet and continue to stir-fry for 2 minutes to combine the flavors.
  • Increase the heat to high and add the cooked rice, breaking apart any clumps. Stir well to mix everything evenly.
  • Drizzle the soy sauce and mix in the gochujang, allowing the rice to absorb the flavors. Stir in the frozen peas.
  • If using eggs, push the rice mixture to one side of the skillet. Crack the eggs into the cleared space and scramble until just set, then mix with the rice.
  • Season with salt and pepper to taste, then remove from heat.
  • Serve the fried rice hot, garnished with sliced green onions, extra kimchi, and a sprinkle of sesame seeds.

Notes

Use day-old rice for the best texture.
Keyword fried rice, kimchi, spicy, vegetarian