Chop the kimchi into small pieces if it’s not already chopped. Make sure to save the kimchi juice.
Cut the green onions into small slices, separating the white and green parts.
Cut the green onions into small slices, separating the white and green parts.
Add the white part of the green onions and sauté for about 1 minute until they become fragrant.
Add the chopped kimchi to the skillet and sauté for another 2-3 minutes. This will help to cook off some of the kimchi’s sourness and infuse the flavors into the oil.
Add rice, kimchi juice, gochujang, and water. Make sure to stir and break up any clumps of rice.
Stir-fry the rice and kimchi mixture together for about 5-8 minutes until the rice is heated through and begins to get crispy on the edges.
After removing from heat, immediately drizzle sesame oil.
Add the green parts of the chopped green onions and gently stir some into the fried rice. This will add a fresh, onion flavor and vibrant colors to the dish.
Transfer the kimchi fried rice to a serving dish and enjoy your homemade Korean classic!
Optional: If desired, sprinkle sesame seeds over the kimchi fried rice for added texture and flavor. You can also serve the kimchi fried rice with a fried egg and top it off with Maikaʻi Roasted Seaweed (Chef Tip: Use scissors to cut the roasted seaweed into thin strips).