Craving a quick and flavour-packed meal? Korean Fried Rice is your answer! It’s savory, spicy, and loaded with veggies, with a golden, runny egg on top (if that’s your style). And for those who like a little extra heat, YesYum Korean G Sauce brings the perfect spicy kick. This dish is ridiculously easy and oh-so-satisfying. Let’s make it!
Ingredients
For the Fried Rice:
2 cups cooked rice (preferably day-old; short or medium grain works best)
1/2 cup YesYum Classic Kimchi, chopped
2 tbsp kimchi juice
1/2 small onion, finely chopped
1/2 cup carrot, finely diced
1/2 cup zucchini, finely diced
1/2 cup frozen peas, thawed
2 tbsp sesame oil
1 tbsp soy sauce
1 tbsp YesYum Korean G Sauce (optional, for extra heat)
1 tsp sugar (to balance the flavours)
2 green onions, chopped (plus extra for garnish)
For the Egg Topping (optional):
2–3 eggs
1 tbsp neutral oil (for frying)
Sesame seeds and Nori (seaweed), cut into strips for an optional garnish
Instructions
Step 1.
Get your rice ready
If you don't have leftover rice, cook fresh rice and let it cool to prevent it from getting mushy when stir-fried. Day-old rice is ideal because it’s firmer.
Step 2.
Prep Your Ingredients
Chop all your veggies and YesYum Classic Kimchi so everything is ready to go—fried rice cooks fast!
If your rice is clumped, fluff it up with a fork to separate the grains.
Step 3.
Stir-Fry the Veggies
Heat 1 tbsp of sesame oil in a large skillet or wok over medium-high heat.
Add the chopped onion, carrot, and zucchini. Stir-fry for 2–3 minutes until they start to soften.
Toss in the YesYum Classic Kimchi, kimchi juice, and peas. Cook for another 2 minutes, letting the kimchi flavour the veggies.
Step 4.
Add the Rice and Seasoning
Push the veggies to the side of the pan and add the remaining 1 tbsp of sesame oil. Add the rice and stir to combine everything.
Mix in the soy sauce, gochujang, YesYum Korean G Sauce (if using), and sugar. Stir well to evenly coat the rice.
Cook for 3–4 minutes, stirring occasionally, until the rice is heated through and slightly crispy on the bottom.
Step 5.
Optional Egg Topping
Heat 1 tbsp of neutral oil in a small non-stick pan over medium heat.
Crack in the eggs and cook sunny-side up, or to your preferred doneness.
Step 6.
Garnish and Serve
Spoon the fried rice into bowls and top each with a fried egg (if using).
Garnish with chopped green onions and a sprinkle of sesame seeds and Nori.
Pro Tip
Want a little extra flair? Don't be shy with the YesYum Korean G Sauce Drizzle extra on top for that final spicy punch. You can add other ingredients like bacon, spam or tofu, to the fried rice for extra texture and flavour.
For a vegan option, use YesYum Vegan Kimchi and skip the egg.
Using leftover rice helps maintain a better texture for fried rice, as fresh rice can become too sticky.
How To Store:
Get it while it's hot! But if there do happen to be leftovers, store in an airtight container in the fridge.