Spicy Kimchi Fried Rice with Gochujang and Sesame

This Korean-inspired fried rice brings together the tangy punch of fermented kimchi and the spicy kick of gochujang for a dish that’s anything but ordinary. Each grain of rice gets slightly crispy as it mingles with tender vegetables, creating layers of savory depth in every bite.

Finished with a sprinkle of sesame seeds and a golden fried egg on top, this umami-packed bowl strikes the perfect balance of heat, crunch and comfort. It’s a simple yet satisfying meal that turns humble ingredients into a craveable feast.

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Ingredients

2 tablespoon Vegetarian Oyster SauceView 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

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView 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. Meanwhile, 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. Add cooked veggies, peas and sauce to the pan; stir to combine. Press into an even layer; cook, undisturbed, until rice is slightly crispy, 2-3 minutes more. Turn off heat. Optional: Heat a drizzle of oil in a medium nonstick pan over medium-high heat. Crack two eggs into pan and cover. Fry eggs to preference. Season with salt and pepper.
6. Divide fried rice between bowls. Top each with a fried egg if using. Garnish with sesame seeds, scallion greens and as much remaining sesame oil and sweet soy glaze as you like. Serve.

Recipe Tips

FAQ

Can I make this kimchi fried rice vegan?

Yes, this recipe is already vegan if you use vegetarian oyster sauce and skip the optional fried egg. The gochujang and other ingredients are plant-based.

What can I use instead of gochujang?

You can substitute gochujang with sriracha or another chili paste, mixed with a pinch of sugar to mimic the sweetness.

How do I store leftovers?

Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a splash of water to restore moisture.