Kimchi Cabbage Fried Rice (Printable)

Spicy kimchi and tender napa cabbage stir-fried with jasmine rice, finished with sesame and a runny fried egg.

# What You'll Need:

→ Vegetables

01 - 1 cup napa cabbage, thinly sliced
02 - 1/2 cup kimchi, chopped with 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)
13 - 1 tablespoon toasted sesame seeds
14 - Extra sliced green onions for garnish

# How to Make It:

01 - Trim and thinly slice the napa cabbage, chop kimchi including any juice, thinly slice the green onions and julienne the carrot if using. Fluff chilled cooked rice with a fork to separate grains and set all components within reach.
02 - Warm a large skillet or wok over medium-high heat and add half of the neutral oil (about 1/2 tablespoon). Add the sliced cabbage and julienned carrot and stir-fry for about 2 minutes until slightly softened.
03 - Push the cabbage to the side, add the chopped kimchi and sliced green onions to the hot pan, and stir-fry together for 1–2 minutes until fragrant and the kimchi begins to caramelize slightly.
04 - Add the chilled rice to the pan, breaking up any clumps with a spatula. 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 is evenly coated.
05 - Sample a small portion and adjust seasoning with additional soy sauce, a pinch of sugar, or more gochujang to balance salt and heat to your preference.
06 - While the rice rests briefly, heat the remaining oil (about 1/2 tablespoon) in a separate nonstick pan over medium heat. Fry the eggs sunny-side up until the whites are set but the yolks remain runny, about 2–3 minutes.
07 - 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 Suggestions:

01 -
  • The spicy tang of kimchi and rich fried egg make this rice feel like a true indulgence, even on nights when you barely want to cook.
  • It’s endlessly adaptable for whatever vegetables or proteins you find lurking in your fridge, so it never tastes the same way twice.
02 -
  • Don’t use freshly cooked rice—it’ll stick and turn gummy faster than you expect.
  • Adding the sesame oil at the end delivers a fragrant boost you’ll miss if it goes in too soon.
03 -
  • If your rice clumps, dampen your fingers and break it apart before it hits the skillet for best results.
  • Saving a little extra kimchi juice to drizzle just before serving is a move I swear by for extra punch.
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