Recipe

Decadent Kimchi Fried Rice

Crispy rice, caramelized kimchi, and a glossy gochujang butter sauce, finished with a runny egg and a snowfall of scallions. Weeknight fast, restaurant-indulgent.

By Matt Campbell

•

4.9

A cast iron skillet filled with kimchi fried rice topped with a sunny-side up egg, sliced scallions, and toasted sesame seeds on a wooden table

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Kimchi fried rice is already a comfort food cheat code. But we are taking it from good fridge-cleanout to decadent, can-I-have-this-again-tomorrow with a few small moves that pay off big.

This version leans into the indulgent stuff: day-old rice that gets those crisp edges, kimchi that cooks down until it is jammy and a little caramelized, and a quick sauce that tastes like it has been simmering for hours even though you made it in about 20 seconds. Add a runny egg and suddenly you are not just eating fried rice, you are having a moment.

Why It Works

Crisp edges, tender center: using cold, day-old rice and letting it sit in the pan gives you that toasty, golden bite.
Deep kimchi flavor: sautéing kimchi until it darkens and turns jammy mellows the sharpness and builds savory sweetness.
Glossy, indulgent finish: a small hit of butter plus sesame oil makes everything taste richer without being greasy.
Balanced heat: gochujang brings warmth and depth, and you control the spice with one spoon.

Pairs Well With

Quick Sesame Cucumber Salad
Crispy Potstickers with Soy Dip
Simple Miso Soup
Roasted Broccoli with Lemon

Storage Tips

Food safety note: Cool leftovers quickly and refrigerate within 2 hours.

Refrigerate: Cool fried rice quickly, then store in an airtight container for up to 4 days. If you are doing eggs on top, store the rice and eggs separately for best texture.

Reheat on the stove (best): Warm a skillet over medium-high heat with a tiny splash of water or oil. Press the rice into an even layer and let it crisp for 2 to 3 minutes, then stir and heat through.

Microwave (fastest): Add a sprinkle of water, cover loosely, and microwave in 45-second bursts, stirring in between. Finish with a few drops of sesame oil to wake it up.

Freeze: Freeze in flat portions in zip-top bags for up to 2 months. Thaw overnight in the fridge or reheat from frozen in a covered skillet with a splash of water.

Common Questions

Do I have to use day-old rice?

It is strongly recommended. Cold rice is drier, which means it fries instead of steaming. If you only have fresh rice, spread it on a sheet pan and chill it in the fridge for 20 to 30 minutes to dry out.

How spicy is this?

Medium, but adjustable. Start with 1 tablespoon gochujang and add more at the end. Kimchi spice varies a lot brand to brand, so taste as you go.

What protein works best?

Spam, bacon, pork belly, rotisserie chicken, or tofu all work. For maximum indulgence, crisp up diced Spam first, then cook everything in that rendered fat (if any).

My fried rice turns soggy. What am I doing wrong?

Usually one of three things: rice is too warm, pan is not hot enough, or you are stirring constantly. Let the rice sit and toast before tossing.

Can I make it vegetarian?

Yes. Use vegan kimchi (some contain fish sauce or shrimp), and consider sautéed mushrooms for extra savory depth.

Can I make it gluten-free?

Yes, with label checking. Use tamari instead of soy sauce, and make sure your gochujang is gluten-free (many brands contain wheat).

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or wok (12-inch skillet is perfect)
Spatula (a sturdy one for scraping up crispy bits)
Cutting board and knife
Small bowl for mixing the sauce
Optional: second nonstick skillet for the eggs

This is the meal I make when I open the fridge, see a sad container of rice, half a jar of kimchi, and my motivation clocking out early. The first time I tried to level it up, I accidentally went too hard on the butter and thought, well, that is probably a problem. Reader, it was not. It was the start of a house style: crispy rice, loud kimchi, and a runny egg that turns everything into a glossy sauce you want to chase around the pan.

Decadent Kimchi Fried Rice

(4.9 Reviews)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 3 to 4

Ingredients

3 cups cold cooked jasmine rice (day-old is ideal)
1 cup kimchi, chopped (plus 2 tablespoons kimchi juice, optional but great, up to 3 tablespoons to taste)
4 ounces Spam or bacon, diced (optional, for extra decadence)
3 tablespoons neutral oil (like avocado or canola), divided
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon grated fresh ginger (optional)
2 tablespoons gochujang (Korean chili paste), plus more to taste
1 tablespoon soy sauce, plus more to taste
1 teaspoon rice vinegar (or lime juice)
1 tablespoon unsalted butter
1 to 2 teaspoons toasted sesame oil
2 scallions, thinly sliced
1 tablespoon toasted sesame seeds
4 large eggs (fried or sunny-side up)
Optional toppings: crushed roasted seaweed, mayo or Kewpie mayo, extra kimchi

Tip: If your kimchi is super juicy, save the kimchi juice for the sauce and do not dump it all into the pan at once. Too much liquid can steam the rice.

Instructions

Mix the quick sauce. In a small bowl, whisk together gochujang, soy sauce, rice vinegar, and 2 tablespoons kimchi juice (if using). Set aside.
Note: Kimchi and gochujang vary a lot in salt and heat, so you will adjust at the end.
Fry the eggs. In a separate nonstick skillet, fry the eggs to your liking (I love sunny-side up with set whites and a runny yolk). Transfer to a plate. If you want fewer dishes, fry them in your main skillet first, then wipe it out.
Crisp the protein (optional). Heat a large skillet over medium-high. Add 1 tablespoon neutral oil and the diced Spam or bacon. Cook 3 to 5 minutes until browned and crisp. Transfer to a plate, leaving the rendered fat (if any) behind.
Cook the aromatics. Add another 1 tablespoon neutral oil. Add onion and cook 2 to 3 minutes until softened. Stir in garlic and ginger and cook 30 seconds, just until fragrant.
Caramelize the kimchi. Add chopped kimchi and cook 3 to 4 minutes, stirring occasionally, until it darkens slightly and smells a little sweet and toasty.
Fry the rice. Add the cold rice and remaining 1 tablespoon oil. Break up clumps and press the rice into an even layer for maximum pan contact. Let it sit untouched for 1 to 2 minutes so it can crisp, then toss. Repeat once or twice for more crispy edges.
Sauce and gloss. Pour in the gochujang sauce and toss until the rice is evenly coated and turns a deeper red-orange. Lower the heat. Add butter and stir until melted and glossy, then stir in sesame oil.
Finish. Stir in the crispy protein (if using). Taste and adjust with more gochujang for heat, soy sauce for salt, or a tiny splash of vinegar for brightness.
Top and serve. Divide into bowls, top each with a fried egg, then finish with scallions and sesame seeds. Add crushed seaweed and a small squeeze of mayo if you want full comfort mode.

Nutrition information is estimated.

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