A quick, satisfying Korean-inspired fried rice featuring tangy kimchi, spicy gochujang, and savory vegetables packed with umami flavor.
# What You Need:
→ Rice
01 - 2 cups cooked short-grain rice, preferably day-old
→ Vegetables & Kimchi
02 - 1 cup napa cabbage kimchi, chopped
03 - 2 tablespoons kimchi juice
04 - ½ cup yellow onion, finely chopped
05 - ½ cup carrot, diced
06 - 2 green onions, sliced; white and green parts separated
→ Sauce & Seasonings
07 - 1 tablespoon gochujang (Korean chili paste)
08 - 1 tablespoon soy sauce
09 - 1 teaspoon toasted sesame oil
10 - ½ teaspoon sugar
11 - ⅛ teaspoon freshly ground black pepper
→ Oil & Garnish
12 - 2 tablespoons vegetable oil
13 - 1 teaspoon toasted sesame seeds
14 - 2 fried eggs (optional for topping)
# How To Make:
01 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add yellow onion, carrot, and white parts of green onion, sautéing for 2 to 3 minutes until slightly softened.
02 - Incorporate chopped kimchi and continue cooking for 2 to 3 minutes until fragrant and kimchi edges begin to caramelize.
03 - Stir in gochujang, soy sauce, kimchi juice, sugar, and black pepper. Cook for 1 minute, stirring to evenly coat vegetables.
04 - Add cooked rice, breaking up any clumps. Toss and stir-fry for 3 to 4 minutes until rice is evenly coated and heated through.
05 - Drizzle toasted sesame oil and add green parts of green onion, stirring well to combine all components.
06 - In a separate pan, heat remaining oil and fry eggs to desired doneness if using as a topping.
07 - Plate the fried rice, top each serving with a fried egg if desired, and sprinkle with toasted sesame seeds.
