Korean style fried rice

Dinner | Korean

Prep time: 20 min Cook time: 20 min Servings: 2

Now if you've been watching my videos for a while, you know that I love Korean fried rice and I even have a recipe for it in my cookbook. So I had to include in my recent YouTube video about fried rice and here's the recipe.

Korean Fried Rice

Also known as Kimchi Fried rice or kimchi bokkeumbap, has two main ingredients which are kimchi and your day old rice. The kimchi adds so much flavour and depth to fried rice and I honestly think this is my favourite version of fried rice. The kimchi juice is equally important as the kimchi pieces. It’s mixed with gochujang and soy sauce to make the sauce base, and it seasons the rice with the same fermented heat and acidity as the kimchi itself. Don’t skip it or try to substitute with plain water.

The rice

The rice needs to be cooked and cooled overnight before you use it. Freshly cooked rice holds too much surface moisture, which turns to steam in the wok and makes the grains clump together. Cold rice from the fridge has dried out just enough for the grains to stay separate and fry properly.

The cook

The whole cook takes about 10 minutes once everything is prepped, so have the sauce mixed, the rice portioned, and the garnishes ready before the wok goes on. The egg is fried separately at the end in very hot oil to get crispy, lacy edges with a runny yolk. That yolk breaks over the rice when you eat it and adds a richness that ties everything together.

Ingredient Notes

Kimchi: The more fermented the kimchi, the better this dish will be. Older, more pungent kimchi (sometimes called sour kimchi) has developed more lactic acid and breaks down faster in the wok, releasing deeper flavour into the oil. If your kimchi is very fresh and still crunchy, it will still work, but add a splash more kimchi juice to compensate for the milder fermented flavour.

Gochujang: This is a Korean fermented chilli paste with heat, sweetness, and umami all in one. It’s not interchangeable with sriracha or sambal because those don’t have the fermented depth. If you can’t find it, a mix of white miso and chilli flakes gets you closer than any other substitute, but I’d track down the real thing. Most Asian grocery stores stock it, usually in a red tub.

Cooked jasmine rice, cooled overnight: Day-old rice is a non-negotiable here. Freshly cooked rice releases steam in the wok and the grains fuse together into a sticky mass instead of frying separately. If you don’t have time to cook rice the night before, spread freshly cooked rice out on a tray and refrigerate uncovered for at least 2 to 3 hours. It won’t be quite the same but it’s a workable shortcut.

Equipment

Chopping board
Chef’s knife
Wok or large heavy-based frying pan
Wok spatula or wooden spoon
Small bowl

Ingredients

3 spring onions, sliced, greens and whites kept separate
1 sheet of gim (nori), sliced thin for garnish
3 tbsp neutral-flavoured oil
100g kimchi, cut into bite-size pieces (approximately 3.5 oz)
100ml kimchi juice (approximately 3.5 fl oz)
½ tbsp soy sauce
1 tbsp gochujang
¼ tsp white pepper
½ tbsp sesame oil
big pinch of sesame seeds for garnish
2 eggs
3 cups cooked jasmine rice, cooled overnight

Directions

Mix together the kimchi juice, soy sauce, and gochujang in a bowl until everything is well combined.
Ensure all your ingredients are ready. Place a wok over high heat and add 2 tablespoons of neutral-flavoured oil. Once the oil is hot, add the kimchi and fry it to get a bit of caramelisation.
Add the white part of the spring onion and sauté for 1-2 minutes before adding the cold cooked rice. Stir-fry for 3-4 minutes, adding more oil if needed.
After 3-4 minutes, add the juice mixture you made earlier. Season with a little white pepper, and add the green part of the spring onion. Finish with a small drizzle of sesame oil. Remove the mixture from the wok and place it on a plate.
Place the wok back on high heat, making sure it's clean. Add a little more oil and fry the eggs on really high heat so they have crispy edges but runny yolks.
Place the fried eggs on top of the kimchi fried rice. Garnish with sliced nori, more green parts of the spring onion, and a few black and white sesame seeds.

Recipe notes

Chef Tips

Keep the heat high throughout

Wok cooking depends on sustained high heat. The moment the temperature drops, moisture releases from the ingredients and you end up steaming rather than frying. Have everything portioned before the wok goes on, add ingredients quickly, and don’t be tempted to stir constantly. Letting the rice sit against the hot surface for a few seconds at a time builds a light crust on the bottom that adds texture.

Fry the eggs in a clean, very hot wok

Wiping out the wok and adding fresh oil for the eggs is worth the extra 30 seconds. A clean, ripping-hot wok with fresh oil is what gives you the crispy, lacy edges on the whites while keeping the yolk runny. If you fry the eggs in the residue left from the rice, the wok won’t be hot enough and the eggs will be soft all the way through.

Storage

Leftover kimchi fried rice keeps in the fridge for up to 3 days in an airtight container. Reheat it in a wok or frying pan over high heat with a small splash of oil rather than the microwave. The microwave works but the texture suffers. The fried egg doesn’t reheat well, so fry a fresh one when you’re serving leftovers. I wouldn’t freeze this one.

FAQs

Can I make this vegetarian or vegan? The rice dish itself is already meat-free, but check your kimchi. Most traditional kimchi contains fish sauce or salted shrimp, which makes it not vegan. There are vegan kimchi brands available at most Asian grocers and online. If you’re making it fully vegan, skip the egg or use a plant-based alternative.

Can I use freshly cooked rice? I’d strongly advise against it. Freshly cooked rice has too much surface moisture and will clump together in the wok rather than frying as separate grains. If you’re stuck, spread cooked rice on a tray and refrigerate uncovered for at least 2 to 3 hours before cooking. It’s not ideal but it’s better than cooking it straight from the pot.

What can I add to make it more substantial? Spam is a classic addition in Korean-style fried rice. Dice it and fry it in the wok before the kimchi so it gets some colour. Leftover cooked chicken or pork also works well, added after the kimchi. If you’re keeping it vegetarian, firm tofu pressed dry and pan-fried until golden is a solid option.