Kimchi Fried Rice

Spread freshly cooked rice on a plate and chill it in the freezer for 15 minutes (or up to 1 hour), stirring halfway through, until the grains are cold and separate. Do not use the refrigerator alone—rice needs to be quite cold to avoid clumping during the high-heat stir-fry.

Yes. Dice cooked chicken or shrimp into small pieces and add them in step 5 when you add the rice, or stir-fry raw diced chicken for 4-5 minutes before adding the kimchi. Cook shrimp separately for 2 minutes and add at the end to avoid overcooking.

You used warm or hot rice instead of chilled. Always use day-old rice from the refrigerator or chill freshly cooked rice in the freezer for 15 minutes and break up clumps with your fingers before adding to the pan. High heat and movement are also essential.

Use mild kimchi instead of regular kimchi, and reduce or omit the gochugaru. Start with 0.25 teaspoon gochugaru and taste as you go. The dish will still have kimchi flavor but less heat.

Yes, though the egg adds richness and a sauce element. If omitting, increase sesame oil to 1.5 teaspoons and add a small dollop of Korean mayo on the side, or simply serve as is with a sprinkle of sesame seeds.

Cover and refrigerate for up to 3 days. Reheat in a wok or skillet over medium-high heat with a splash of water, breaking up clumps with a spatula, for 2-3 minutes until hot. Do not reheat in the microwave, which dries out the rice; top with a freshly fried egg just before serving.