Spicy Kimchi Fried Rice Fusion Style
Equipment
- Wok or large nonstick skillet Essential for even heat and stir-frying.
- Spatula or rice paddle To break apart clumps and stir continuously.
- Cutting board and sharp knife For prepping aromatics and protein.
- Mixing bowl For beating the egg or prepping ingredients in advance.
Ingredients
For the Fried Rice
- 2 cups cooked cold white rice (preferably jasmine or medium-grain, a day old)
- ¾ cup well-fermented kimchi chopped
- 1 tbsp kimchi juice from the kimchi container
- 2 tsp gochujang Korean chili paste
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 tsp vegetable oil or any neutral oil
- 2 cloves garlic minced
- ½ onion finely chopped
- 2 green onions sliced (separate white and green parts)
- 1 egg
- ¼ cup chopped bacon or diced spam optional, but adds umami punch
- Salt to taste
- Toasted sesame seeds for garnish
- Nori strips or seaweed flakes optional garnish
Instructions
Step 1: Prep the Rice and Ingredients
- Start with cold, day-old rice. This is key for nearly all fried rice recipes—the grains should be dry and firm, not freshly steamed or sticky. Break up any clumps before cooking. Chop the kimchi, onion, and green onions. Beat the egg in a small bowl.
Step 2: Heat the Wok
- Heat vegetable oil in a wok over medium-high heat. Add the chopped onion and the white parts of the green onions, and sauté until translucent, about 2–3 minutes. Add the garlic and stir until fragrant.
Step 3: Add the Kimchi and Bacon (Optional)
- Toss in the chopped kimchi and bacon or spam, stirring to release the aroma and slight char. Let it cook for about 2 minutes to deepen the kimchi's flavor and slightly crisp the meat if using.
Step 4: Stir in the Rice and Flavorings
- Add the rice to the pan. Press down with your spatula and let it sit for 30 seconds before stirring—this helps get some crispy bits. Stir in the soy sauce, kimchi juice, and gochujang. Mix thoroughly so the gochujang melts into the rice. Drizzle in sesame oil toward the end for that nutty finish.
Step 5: Create a Space for the Egg
- Push the rice to one side of the pan and pour the beaten egg into the empty space. Let it cook slightly, then scramble and mix into the rice. Stir everything together to coat the grains with the egg.
Step 6: Garnish and Serve
- Turn off the heat and garnish with sesame seeds, nori strips, and the green parts of the green onion. Serve hot straight from the pan or in individual bowls.