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Kimchi Cabbage Fried Rice Recipe

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Kimchi Cabbage Fried Rice turns leftover rice and tangy kimchi into a spicy, umami-packed stir-fry with crispy cabbage edges and fried egg topping. Quick 15-minute meal using pantry staples.

Ingredients

Scale
  • 3 cups cooked day-old rice (cold)
  • 2 cups kimchi, chopped + 1/4 cup kimchi juice
  • 2 cups shredded green cabbage
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp gochujang or chili paste
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 2 green onions, sliced
  • 2 eggs (for frying)
  • 2 tbsp vegetable oil
  • Sesame seeds for garnish

Instructions

  • 1. Heat 1 tbsp oil in large wok or skillet over high heat. Add cabbage and onion; stir-fry 3-4 mins until softened and edges crisp.
  • 2. Push veggies aside, add garlic and kimchi; stir-fry 1 min until fragrant. Mix together.
  • 3. Add rice, kimchi juice, gochujang, and soy sauce. Break up rice clumps, stir-fry 4-5 mins until heated and slightly crispy.
  • 4. Stir in sesame oil and green onions. Make wells, add remaining oil and fry eggs sunny-side up.
  • 5. Serve rice topped with eggs and sesame seeds.

Notes

  • Day-old rice prevents mushiness; freeze fresh rice first if needed.
  • Adjust gochujang for spice level.
  • Add spam, tofu, or shrimp for protein variations.

Nutrition

Keywords: kimchi cabbage fried rice, kimchi bokkeumbap, spicy kimchi fried rice

Find it online: https://dishfoody.com/kimchi-cabbage-fried-rice-recipe/