Best Rice for Kimchi Rice + Spicy Kimchi Fried Rice Recipe Inside!

What Is This Kimchi Fried Rice?

This source article uses the keyword Kimchi, but the actual recipe is spicy kimchi fried rice made with well-fermented kimchi, day-old sushi rice, pork belly, vegetables, eggs, gochujang, sesame oil, and butter. It is not a recipe for making fermented cabbage kimchi from scratch.

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Sushi rice supplies the stickier grain the source prefers for this Korean-inspired fried rice. Day-old rice has already cooled and lost some surface moisture, making it easier to separate in the skillet while still retaining its characteristic texture.

The cooking order builds flavor in one skillet. Pork belly renders first, vegetables cook in its fat, kimchi caramelizes, and rice absorbs gochujang and sesame oil. Scrambled egg, butter, sesame seeds, and seaweed complete the dish.

Kimchi Fried Rice Ingredients

• 1 cup well-fermented kimchi, chopped
• 2 scallions, chopped
• 1 small carrot, finely diced
• 2 large eggs
• 2 strips pork belly
• 1 small onion, diced
• 2 cups cooked day-old sushi rice
• 1 tablespoon sesame oil
• 1 tablespoon gochujang
• Salt and pepper, to taste
• 1 tablespoon butter
• Sesame seeds, for garnish
• Crushed seaweed, for garnish

Prepare every ingredient before heating the skillet, since several stages take only a few minutes. Keep the cold rice refrigerated until cooking. If it has formed a firm block, loosen it gently with clean hands or a fork before adding it to the hot pan.

Well-fermented kimchi brings a more developed sour and savory flavor than very fresh kimchi. Gochujang adds chile flavor and salt, so taste before adding extra salt. This canonical version contains pork, eggs, butter, and possibly seafood ingredients in the kimchi.

How to Make Kimchi Fried Rice

1. Crisp the Pork Belly

Heat a skillet over medium and cook the two pork belly strips until crisp and golden. Transfer them to a clean cutting surface, chop into bite-size pieces, and set them aside. Leave the rendered fat in the skillet.

2. Cook the Onion and Carrot

Add the diced onion to the pork fat and sauté for 2 to 3 minutes, until translucent. No additional cooking oil is required by the source. Add the finely diced carrot and cook for another 2 to 3 minutes.

3. Add Scallions and Kimchi

Stir in the chopped scallions and cook for 1 minute, stirring frequently. Add the chopped kimchi and cook for 3 to 4 minutes, until hot and slightly caramelized. Keep the ingredients moving so the chile paste does not scorch.

4. Return the Pork

Add the chopped pork belly back to the skillet and mix it through the kimchi and vegetables. Make sure the pork is fully cooked before this point and use a clean utensil after handling it.

5. Add Rice and Seasonings

Add the two cups of day-old sushi rice. Pour in the sesame oil and add the tablespoon of gochujang, then stir until the rice is evenly colored and no concentrated paste remains. Season with salt and pepper to taste.

Break up rice clumps with the edge of a spatula rather than adding water. Spread the mixture across the pan so it heats evenly, then gather it to one side for the eggs.

6. Scramble the Eggs

Push the rice mixture to one side of the skillet and crack both eggs into the empty space. Scramble them until fully cooked, then fold the egg pieces through the rice. Avoid leaving wet uncooked egg in the finished dish.

7. Finish with Butter

Add the tablespoon of butter and stir until melted and evenly incorporated. Transfer the hot kimchi fried rice to serving plates, then garnish with sesame seeds and crushed seaweed.

Tips, Serving, and Storage

Handle Day-Old Rice Safely

Day-old rice means rice that was cooled and refrigerated safely, not rice left on the counter overnight. Cool cooked rice promptly in shallow containers and keep it refrigerated. Reheat the finished fried rice thoroughly and serve it hot.

If safe day-old rice is unavailable, prepare rice early enough to cool it promptly under refrigeration. Do not use smell or appearance as proof that improperly stored rice is safe.

Control Moisture

Drain only excessive loose liquid from the kimchi if necessary, but keep enough seasoning to flavor the rice. Cook the kimchi until slightly caramelized before adding rice. A roomy skillet helps moisture escape and makes stirring easier.

Serving Ideas

Serve the fried rice as soon as the butter melts and the garnishes are added. Cucumber, simply cooked vegetables, or a light soup can provide contrast. Extra kimchi may be served separately for diners who want more fermented flavor.

Store Leftovers Promptly

Transfer leftovers to a clean shallow airtight container and refrigerate promptly. Reheat only the portion needed until steaming hot, stirring so cold spots do not remain. Because the dish contains rice, pork, and egg, careful chilling and reheating are important.

Frequently Asked Questions