Bold Korean-style fried rice with tangy kimchi, gochujang, and vegetables—ready in 25 minutes for a satisfying vegetarian meal.
# What You Need:
→ Rice Base
01 - 2 cups cooked short-grain rice, preferably day-old
→ Vegetables & Kimchi
02 - 1 cup napa cabbage kimchi, chopped
03 - 2 tablespoons kimchi juice
04 - ½ cup yellow onion, finely chopped
05 - ½ cup carrot, diced
06 - 2 green onions, sliced, white and green parts separated
→ Sauce & Seasonings
07 - 1 tablespoon gochujang (Korean chili paste)
08 - 1 tablespoon soy sauce
09 - 1 teaspoon toasted sesame oil
10 - ½ teaspoon sugar
11 - ⅛ teaspoon freshly ground black pepper
→ Oil & Garnish
12 - 2 tablespoons vegetable oil
13 - 1 teaspoon toasted sesame seeds
14 - 2 fried eggs (optional)
# How To Make:
01 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add chopped onion, carrot, and white parts of green onion. Sauté for 2–3 minutes until slightly softened.
02 - Add chopped kimchi and cook for 2–3 minutes until fragrant and edges begin to caramelize, developing deep umami flavor.
03 - Stir in gochujang, soy sauce, kimchi juice, sugar, and black pepper. Cook for 1 minute, stirring constantly to coat vegetables evenly with the spicy glaze.
04 - Add rice and break up any clumps with spatula. Toss everything together and stir-fry for 3–4 minutes until rice is evenly coated, heated through, and slightly crispy.
05 - Drizzle with sesame oil and add green parts of green onion. Stir well to combine and distribute the nutty aroma.
06 - In a separate pan, heat remaining oil and fry eggs to desired doneness. Sunny-side up with runny yolks creates rich sauce when broken over rice.
07 - Serve kimchi fried rice in bowls, topped with fried egg and a sprinkle of sesame seeds. Break the yolk and mix into rice for optimal creaminess.
