Description
A flavorful Korean-inspired fried rice featuring spicy kimchi, gochujang chili paste, and fresh vegetables, topped with scrambled eggs. This quick and easy dish offers the perfect balance of spicy, savory, and umami flavors with a satisfying texture.
Ingredients
Scale
- 2 cups cooked rice (preferably day-old)
- 1 cup kimchi, chopped
- 2 tablespoons kimchi juice (optional)
- 1 tablespoon gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 2 eggs
- 1/2 cup green onions, chopped
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1/2 cup vegetables (peas, carrots, bell peppers – optional)
- Salt and pepper to taste
- Sesame seeds for garnish
- Seaweed strips for garnish (optional)
Instructions
- Chop kimchi and prepare all vegetables.
- Heat 1 tablespoon vegetable oil in pan. Scramble eggs until cooked, set aside.
- Add remaining oil to pan. Sauté garlic and onions until fragrant.
- Add kimchi and optional vegetables, stir-fry 3-5 minutes.
- Add rice, break up clumps, and mix well.
- Stir in gochujang, soy sauce, kimchi juice, and sesame oil.
- Return eggs to pan, add green onions, stir to combine.
- Season with salt and pepper. Garnish with sesame seeds and seaweed.
- Serve immediately.
Notes
- Use day-old rice for best texture – fresh rice will be too moist.
- Adjust gochujang amount to control spice level.
- For vegetarian version, ensure kimchi is vegan (some contain fish sauce).
- Store leftovers in airtight container in refrigerator for 3-4 days.
- Reheat in pan with little oil to restore texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 80mg