Kimchi Cabbage Fried Rice (Printable Version)

Spicy kimchi and crisp cabbage tossed with day-old rice, soy and sesame, topped with a runny fried egg.

# List of Ingredients:

→ Vegetables

01 - 1 cup napa cabbage, thinly sliced
02 - 1/2 cup kimchi, chopped (with some juice)
03 - 2 green onions, sliced
04 - 1 small carrot, julienned (optional)

→ Rice

05 - 2 cups cooked jasmine or short-grain rice (preferably day-old), chilled

→ Sauces & Seasonings

06 - 1 tablespoon soy sauce
07 - 1 tablespoon gochujang (Korean chili paste, optional for extra spice)
08 - 1 teaspoon toasted sesame oil
09 - 1/2 teaspoon sugar
10 - 1/4 teaspoon ground black pepper

→ Eggs & Garnish

11 - 2 large eggs
12 - 1 tablespoon neutral oil (vegetable or canola)
13 - 1 tablespoon toasted sesame seeds
14 - Extra sliced green onions (for garnish)

# How to Make It:

01 - Prepare all ingredients and have the rice chilled and ready.
02 - Heat half the oil in a large skillet or wok over medium-high heat. Add the sliced cabbage and carrot, stir-fry for 2 minutes until slightly softened.
03 - Add the chopped kimchi and green onions. Stir-fry for another 2 minutes until fragrant.
04 - Add the rice, breaking up any clumps with a spatula. Stir well to combine with the vegetables and kimchi.
05 - Drizzle in the soy sauce, gochujang (if using), sesame oil, sugar, and black pepper. Stir-fry everything for 3–4 minutes, ensuring the rice is heated through and evenly coated.
06 - Taste and adjust seasoning if needed.
07 - In a separate nonstick pan, heat the remaining oil over medium heat. Fry the eggs sunny-side up until whites are set and yolks are still runny.
08 - Divide the fried rice between two bowls. Top each with a fried egg, a sprinkle of sesame seeds, and extra green onions.

# Expert Advice:

01 -
  • If you're craving fast food that's actually good for you, this fried rice delivers big time flavor and crunch in under 30 minutes.
  • It's endlessly flexible—I love how easy it is to swap in mushrooms or tofu, or make it even spicier if the mood strikes.
02 -
  • The first time I used warm, freshly cooked rice, everything turned gluey and clumped together—always use chilled, day-old rice for perfect results.
  • Adding the oil in two stages (for veggies, then for eggs) keeps the eggs from tasting like kimchi—a funny mistake I made once when trying to save on dishes.
03 -
  • Resist the urge to stir constantly—leaving the rice alone once or twice gives you those golden, crispy edges that everyone fights over.
  • A last-minute swirl of sesame oil off the heat locks in fragrance like nothing else.
Go Back