Kimchi Cabbage Fried Rice (Printable Version)

Spicy kimchi and napa cabbage stir-fried with chilled jasmine rice, soy, sesame, and topped with a runny egg.

# Needed Ingredients:

→ Vegetables

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

→ Rice

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

→ Sauces & Seasonings

06 - 1 tablespoon soy sauce
07 - 1 tablespoon gochujang (optional for extra heat)
08 - 1 teaspoon toasted sesame oil
09 - 1/2 teaspoon granulated sugar
10 - 1/4 teaspoon ground black pepper

→ Eggs & Garnish

11 - 2 large eggs
12 - 1 tablespoon neutral oil (vegetable or canola) for frying
13 - 1 tablespoon toasted sesame seeds

# Preparation Steps:

01 - Gather and prepare all components: thinly slice the napa cabbage, chop the kimchi reserving a little juice, julienne the carrot if using, slice the green onions, and break up chilled rice so there are no large clumps.
02 - Heat 1/2 tablespoon of the neutral oil in a large skillet or wok over medium-high heat. Add the sliced cabbage and julienned carrot and stir-fry for about 2 minutes until the cabbage begins to soften but retains some bite.
03 - Add the chopped kimchi and sliced green onions to the pan and continue to stir-fry for 1–2 minutes until fragrant and the kimchi releases its juices.
04 - Add the chilled rice to the pan, breaking up any remaining clumps with a spatula. Stir thoroughly to combine the rice with the vegetables and distribute the kimchi evenly.
05 - Drizzle in the soy sauce, gochujang if using, toasted sesame oil, sugar, and black pepper. Stir-fry for 3–4 minutes, tossing continuously so the rice heats through and the seasoning coats every grain. Taste and adjust seasoning as needed.
06 - While the rice finishes, heat the remaining 1/2 tablespoon of neutral oil in a separate nonstick frying pan over medium heat. Fry the eggs sunny-side up until the whites are set and the yolks remain runny, about 2–3 minutes.
07 - Divide the fried rice between two bowls, top each portion with a fried egg, sprinkle with toasted sesame seeds, and scatter additional sliced green onions.

# Expert Advice:

01 -
  • It transforms leftover rice and pantry staples into a bold, satisfying meal in barely any time.
  • The spicy, briny depth from kimchi adds serious character, making each bite genuinely exciting.
02 -
  • I learned the hard way that using freshly cooked rice leads to sticky, clumpy fried rice every time—always use day-old.
  • The dish absolutely transforms if you let the kimchi sizzle in the pan for a bit; it intensifies the flavor tenfold.
03 -
  • Always prep all ingredients before heating the pan because things move fast and fried rice should be hot, not overcooked.
  • The secret to restaurant-style fried rice: a little patience with high heat and constant movement so nothing sticks or steams.
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