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15-Minute Kimchi Fried Rice for Busy Weeknights

Close-up of vibrant kimchi fried rice topped with a sunny-side-up egg, sesame seeds, and scallions.
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Make this quick and flavorful kimchi fried rice using leftover rice. It delivers bold, savory, and tangy Korean flavors fast, perfect for a weeknight dinner.

Ingredients

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  • 2 cups cold, day-old cooked rice
  • 1 cup chopped aged kimchi
  • 2 tablespoons kimchi juice
  • 4 ounces protein (such as bacon, pork belly, or vegan sausage), diced
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon Gochujang (Korean chili paste)
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon neutral cooking oil
  • 1 large egg (optional, for topping)
  • 1 scallion, sliced (for garnish)
  • 1 teaspoon toasted sesame seeds (for garnish)

Instructions

  1. Heat the neutral cooking oil in a large skillet or wok over medium-high heat. Add your chosen protein (bacon or sausage) and cook until crisp. Remove the protein with a slotted spoon and set aside, leaving about 1 tablespoon of fat in the pan.
  2. Add the diced onion to the pan and cook for 2 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the chopped kimchi to the pan. Stir-fry for 3 to 4 minutes until the kimchi softens and darkens slightly.
  4. Push the kimchi mixture to one side of the pan. Add the Gochujang to the empty space and cook it for 30 seconds to deepen the flavor. Stir the Gochujang into the kimchi mixture.
  5. Add the cold, day-old rice to the pan. Break up any clumps with your spatula. Stir-fry everything together for 4 to 5 minutes until the rice is heated through and slightly toasted.
  6. Stir in the kimchi juice and soy sauce. Mix well to coat the rice evenly.
  7. Return the cooked protein to the pan (if using). Stir in the sesame oil. Taste and adjust seasoning if needed.
  8. If using an egg, quickly fry one egg per serving in a separate small pan until the white is set and the yolk is runny.
  9. Serve the kimchi fried rice immediately. Top each serving with a fried egg, sliced scallions, and toasted sesame seeds.

Notes

  • Using cold, day-old rice is key; it prevents the rice from becoming mushy and helps it crisp up in the pan.
  • For a vegetarian kimchi fried rice, skip the bacon and use vegan sausage or add extra vegetables like mushrooms.
  • Adjust the amount of Gochujang based on your preference for spice level.

Nutrition

Find it online: https://cookingbycarla.com/kimchi-fried-rice-easy-quick-korean-recipe/