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15-Minute Kimchi Fried Rice for Busy Weeknights

A mound of vibrant red kimchi fried rice topped with a sunny-side-up egg, sesame seeds, and sliced green onions.
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Make this quick and flavorful Kimchi Fried Rice (Bokkeumbap) in 15 minutes using leftover rice. It is a satisfying Korean comfort food perfect for a fast weeknight dinner.

Ingredients

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  • 3 cups cold, day-old cooked rice
  • 1 cup chopped aged kimchi
  • 1/4 cup kimchi juice
  • 2 tablespoons neutral cooking oil
  • 4 ounces bacon or pork belly, diced (optional)
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 2 large eggs (for topping)
  • 1 green onion, sliced (for garnish)
  • 1 teaspoon toasted sesame seeds (for garnish)

Instructions

  1. Prepare your ingredients: dice the bacon (if using), chop the kimchi, dice the onion, and mince the garlic. Have your cold rice ready.
  2. Heat the cooking oil in a large skillet or wok over medium-high heat. If using bacon, add it now and cook until crispy. Remove the bacon pieces with a slotted spoon and set aside, leaving the rendered fat in the pan.
  3. Add the diced onion to the skillet and cook for 2 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the chopped kimchi to the skillet. Stir-fry for 3 to 4 minutes until the kimchi softens and darkens slightly.
  5. Push the kimchi mixture to one side of the pan. Add the gochujang and soy sauce to the cleared space and cook for 30 seconds to deepen the flavor. Stir the paste into the kimchi mixture.
  6. Add the cold rice to the skillet. Break up the rice clumps with your spatula. Stir-fry everything together for 3 to 5 minutes, pressing the rice against the hot surface occasionally to create crispy bits.
  7. Stir in the kimchi juice and sesame oil. Mix well and cook for 1 more minute. Taste and add the reserved crispy bacon back into the rice if desired.
  8. While the rice finishes, cook the eggs in a separate small pan to your liking (sunny-side up is traditional).
  9. Divide the Kimchi Fried Rice into bowls. Top each serving with a fried egg. Garnish with sliced green onion and toasted sesame seeds.

Notes

  • Using cold, day-old rice is key to achieving the best texture in fried rice; it prevents the rice from becoming mushy.
  • For a vegetarian version, skip the bacon and add 1/2 cup of firm tofu, cubed and pan-fried until golden before adding the onions.
  • Adjust the amount of gochujang based on your preference for spice level in this spicy fried rice.

Nutrition

Find it online: https://cookingbyfelix.com/kimchi-fried-rice-recipe-15-minute-bokkeumbap/