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Korean Fried Rice

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Korean Fried Rice is a quick and flavorful one-pan meal made with rice, kimchi, protein, and bold Korean-inspired seasonings. Savory, spicy, and satisfying, this easy dish is perfect for busy weeknights or using leftover rice.

Ingredients

  • 3 cups cooked cold rice
  • 1 tablespoon vegetable oil
  • 1/2 cup kimchi, chopped
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 1/2 cup cooked protein such as beef, chicken, or spam
  • 1 tablespoon gochujang
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 2 green onions, sliced
  • 1 teaspoon sesame seeds
  • 2 eggs, optional for topping

Instructions

  1. Heat vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the onion and cook until softened.
  3. Stir in the garlic and chopped kimchi, cooking for a few minutes until fragrant.
  4. Add the cooked protein and stir well.
  5. Add the cold rice, breaking up any clumps with a spatula.
  6. Stir in gochujang, soy sauce, and sesame oil until evenly combined.
  7. Cook for several minutes, stirring frequently, until the rice is heated through and slightly crispy in spots.
  8. Stir in sliced green onions and sesame seeds.
  9. If desired, fry eggs separately and place them on top before serving.
  10. Serve hot immediately.

Notes

  • Cold leftover rice works best for fried rice because it prevents a mushy texture.
  • Adjust the amount of gochujang for more or less spice.
  • To make this vegetarian, substitute tofu or extra vegetables for the meat.
  • Add carrots, peas, mushrooms, or spinach for extra nutrition and texture.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/korean-fried-rice/