Kimchi Cabbage Fried Rice (Printer View)

Tangy kimchi and crisp cabbage tossed with chilled rice, gochujang, soy and sesame, topped with a runny fried egg.

# Components:

→ Vegetables

01 - 1 cup napa cabbage, thinly sliced
02 - 1/2 cup chopped kimchi, including some juice
03 - 2 green onions, thinly sliced
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
14 - Extra sliced green onions for garnish

# Method:

01 - Assemble and measure all components; ensure cooked rice is chilled and break up any large clumps with a fork.
02 - Warm half of the neutral oil in a large skillet or wok over medium-high heat, add napa cabbage and julienned carrot, and stir-fry for about 2 minutes until they begin to soften.
03 - Push the cabbage to the side, add chopped kimchi and sliced green onions to the hot pan, and stir-fry for 2 minutes until fragrant and the kimchi releases its juices.
04 - Add the chilled rice to the pan, using a spatula to break up any clumps and thoroughly combine the grains with the vegetables and kimchi.
05 - Reduce heat slightly, drizzle in soy sauce, gochujang if using, toasted sesame oil, sprinkle sugar and black pepper, then stir-fry for 3–4 minutes until the rice is evenly coated and heated through.
06 - Taste and adjust saltiness or heat as needed, adding a touch more soy sauce or gochujang to balance acidity and spice.
07 - In a separate nonstick pan, heat the remaining oil over medium heat and fry the eggs sunny-side up until the whites are set but yolks remain runny, about 2–3 minutes.
08 - Divide the fried rice between two bowls, top each portion with a fried egg, sprinkle toasted sesame seeds and extra sliced green onions, and serve immediately.

# Expert Advice:

01 -
  • The magic of kimchi and cabbage creates a deeply savory, craveable flavor you can’t fake.
  • Leftover rice and fridge odds-and-ends finally get their big culinary moment.
02 -
  • Adding freshly cooked rice will make everything clump together and turn mushy—a fridge-chilled batch is non-negotiable.
  • Mixing in the kimchi juice is the secret to vivid color and mouthwatering depth—don’t toss it out.
03 -
  • Always fry the rice over high heat and keep it moving for the best texture—let a little crisping happen at the end.
  • Sneak in a drizzle of extra sesame oil right before serving for a fragrant finish that makes the whole dish sing.
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