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Flavorful Kimchi Fried Rice Recipe with Gochujang and Crispy Fried Egg Made Easy

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A quick and easy kimchi fried rice recipe featuring tangy kimchi, savory gochujang, and a crispy fried egg on top, perfect for busy weeknights and comfort food cravings.

Ingredients

Scale
  • 3 cups cooked white rice (preferably day-old)
  • 1 cup kimchi, chopped
  • 2 tablespoons gochujang (adjust to taste)
  • 1 tablespoon soy sauce (low sodium preferred)
  • 1 teaspoon sesame oil (for flavor)
  • 1 teaspoon sesame oil (for cooking)
  • 2 tablespoons vegetable oil (for frying)
  • 2 cloves garlic, minced
  • 2 stalks green onions, sliced thinly (reserve some for garnish)
  • 2 large eggs, room temperature
  • A pinch of sugar
  • Optional: toasted sesame seeds for garnish

Instructions

  1. Chop 1 cup of kimchi into bite-sized pieces and slice 2 green onions thinly, keeping some green parts for garnish. Mince 2 garlic cloves. Set aside.
  2. Heat a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil and 1 teaspoon sesame oil. Warm for about 1 minute until shimmering but not smoking.
  3. Add minced garlic and the white parts of the green onions. Stir for 30 seconds until fragrant but not browned.
  4. Add chopped kimchi and cook for 3-4 minutes until softened and slightly caramelized, stirring occasionally.
  5. In a small bowl, combine 2 tablespoons gochujang, 1 tablespoon soy sauce, and a pinch of sugar. Stir until smooth.
  6. Pour the gochujang mixture over the kimchi. Stir to coat evenly. Add 3 cups cold cooked rice, breaking up clumps with your hands beforehand. Stir gently but thoroughly to blend. Cook for another 5 minutes, stirring every minute to let rice absorb flavors and develop slight crispiness. Add a splash of water or more sesame oil if rice feels dry.
  7. Taste and adjust seasoning with more soy sauce or sugar if needed. Stir in the green parts of the green onions and turn off heat.
  8. In a separate small pan, heat 1 tablespoon vegetable oil over medium heat. Crack 2 large eggs and fry until whites are crispy and golden at edges but yolks remain runny (about 2-3 minutes). Season lightly with salt.
  9. Divide kimchi fried rice into bowls, top each with a crispy fried egg, and sprinkle with toasted sesame seeds and remaining green onions. Serve immediately.

Notes

Use day-old or chilled rice to avoid mushiness. Do not rush caramelizing kimchi for best flavor. Adjust gochujang to control spice level. Fry eggs on medium heat for crispy edges and runny yolks. Add sesame oil off heat to preserve aroma. For vegan version, omit eggs and add tofu. Leftovers keep well for up to 2 days in fridge; reheat gently with splash of water or oil.

Nutrition

Keywords: kimchi fried rice, gochujang, crispy fried egg, quick dinner, Korean recipe, spicy fried rice, comfort food

Find it online: https://tomyumy.com/flavorful-kimchi-fried-rice-recipe-with-gochujang-and-crispy-fried-egg-made-easy/