Can I use fresh rice instead of day-old rice?

Yes, but cool and dry it first to avoid mushiness.

Is kimchi gluten-free?

Most are gluten-free, but always check the label for wheat-based ingredients.

Yes, but add the fried egg just before serving.

Use red pepper flakes and a bit of soy sauce as a substitute.

Rinse the rice well before cooking and use the correct water ratio.

Scale

2 cups cooked rice (day-old rice works best!)
1 cup kimchi, chopped
1/2 cup kimchi juice
1/2 onion, diced
2 cloves garlic, minced
1/2 cup protein of your choice (cooked pork, chicken, beef, or tofu)
1/4 cup chopped carrots
1/4 cup chopped green onions
1 tablespoon gochujang (Korean chili paste, optional but recommended for extra spice)
1 tablespoon soy sauce
1 teaspoon sesame oil
2 tablespoons vegetable oil
2 eggs
Sesame seeds, for garnish

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Chop the kimchi into bite-sized pieces. Dice the onion and mince the garlic. If you’re using protein, make sure it’s already cooked and ready to go.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the chopped kimchi and your choice of protein to the skillet. Cook for about 5 minutes, stirring occasionally, until the kimchi is slightly softened and heated through.
Add the cooked rice to the skillet and break it up with a spatula. Pour in the kimchi juice, gochujang (if using), and soy sauce. Mix well to combine all the ingredients, making sure the rice is evenly coated with the kimchi mixture.
Continue to stir-fry the rice for about 5-7 minutes, until it’s heated through and slightly crispy. Add the chopped carrots and green onions during the last minute of cooking.
Drizzle the sesame oil over the Kimchi Fried Rice and mix well.
While the rice is cooking, fry the eggs in a separate pan to your liking.
Divide the Kimchi Fried Rice among plates. Top each serving with a fried egg and a sprinkle of sesame seeds. Serve immediately and enjoy!