Easy Ham and Kimchi Fried Rice
This Easy Ham and Kimchi Fried Rice is bold, customizable, and fast enough for the busiest weeknights. It is spicy, savory, and a little tangy and it’s a brilliant way to repurpose leftover ham, especially after a big holiday meal.
Servings: 4
Ingredients
- 1.5 tbsp cooking oil
- 3 cups cooked white rice preferably day-old
- 1 ½ cups of chopped kimchi
- ¾ cup diced ham
- 3 stalks green onion sliced (white and green parts separated)
- 1 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp ketchup
- 2 tbsp butter
- Salt and pepper to taste
- 4 Fried or scrambled eggs for topping
Instructions
- Prep the rice: If using fresh rice, spread it out to cool and dry slightly. Day-old rice works best for texture.
- Sauté aromatics: In a large skillet or wok, Add oil and the white parts of the green onion and cook for 2-3 minutes until fragrant.
- Stir in the diced ham and chopped kimchi. Cook for about 4-5 minutes to warm everything through and deepen the flavor. Then stir in the gochujang, sesame oil, and ketchup. Mix well to combine. If you're adding fried eggs on top, you can start frying them now in a separate pan or you can scramble the eggs and add them to the fried rice.
- Add rice: Toss in the rice and stir until everything is evenly coated. Let the rice crisp up for 3-4 minutes undisturbed, then stir in the butter and mix well.
- Finish: Taste and adjust seasoning with salt and pepper. Top with the green parts of the scallion and a fried egg. Enjoy!
Notes
✔️ Use day-old rice for the best texture—fresh rice can turn mushy when fried
✔️ Don’t skip the butter—it gives the dish a rich, restaurant-style finish
✔️ Chop the kimchi into small pieces so it distributes evenly throughout the rice
✔️ Let the rice sit in the pan for a minute or two before stirring for crispy bits
✔️ Adjust the spice to your liking by increasing or reducing the gochujang
✔️ Add a fried or poached egg on top for extra richness and protein
✔️ Don’t skip the butter—it gives the dish a rich, restaurant-style finish
✔️ Chop the kimchi into small pieces so it distributes evenly throughout the rice
✔️ Let the rice sit in the pan for a minute or two before stirring for crispy bits
✔️ Adjust the spice to your liking by increasing or reducing the gochujang
✔️ Add a fried or poached egg on top for extra richness and protein