Spicy Kimchi Fried Rice with Chicken and Gochujang Sauce

This spicy kimchi fried rice is a quick and satisfying dish that brings together the tangy, fermented flavor of kimchi with the heat of gochujang sauce. Tender chicken and colorful vegetables add heartiness, while a crispy rice base gives every bite a delightful crunch.

Finished with a drizzle of sesame oil, a sprinkle of sesame seeds and a golden fried egg, this bowl is a complete meal that’s perfect for busy weeknights. It’s a versatile recipe that you can easily customize with whatever veggies or protein you have on hand.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 tablespoon Vegetarian Oyster SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 unit KimchiView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

1 ounce Gochujang SauceView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice and 1¼ cups water. Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 15-18 minutes. Keep covered off heat until ready to use.
2. While rice cooks, wash and dry produce. Halve, peel and dice onion into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens.
3. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add onion, scallion whites and cabbage and carrot mix; season with salt and pepper. Cook, stirring, until onion is translucent and veggies are slightly tender, 4-5 minutes. Turn off heat; transfer veggie mixture to a medium bowl. Wipe out pan. In a small bowl, mix together gochujang, garlic powder, half the sesame oil, half the oyster sauce and 1 tablespoon sweet soy glaze.
4. Heat a large drizzle of oil in the same pan over medium-high heat. Add kimchi and a pinch of sugar; cook, stirring constantly, until warmed through, 1-2 minutes. Add cooked rice to pan. Press into an even layer; cook, undisturbed, until rice is slightly crispy, 2-3 minutes.
5. To the pan with rice, add cooked veggies, peas and sauce; stir to combine. Press into an even layer; cook, undisturbed, until rice is slightly crispy, 2-3 minutes more. Turn off heat. (Optional: Fry eggs in a separate pan.)
6. Divide fried rice between bowls. Top each with a fried egg if desired. Garnish with sesame seeds, scallion greens and drizzle with remaining sesame oil and sweet soy glaze to taste.

Recipe Tips

FAQ

Can I use leftover rice?

Yes, day-old rice works great and may yield even crispier results.

What can I substitute for gochujang?

You can use sriracha or chili garlic sauce mixed with a little miso or soy sauce for a similar flavor.

Is this dish gluten-free?

It depends on the ingredients used. Check that your oyster sauce, soy glaze and gochujang are gluten-free if needed.