Gather all the ingredients.
You can create your own version by adding 1/4 pound protein and/or veggies (cut into bite-size). My favorite choice is pork. Cook the meat as the first step before adding scallion.
Napa cabbage kimchi: Over-fermented (sour) kimchi is ideal for making fried rice, but if you’re using fresh (non-sour) kimchi, you could add a little bit of vinegar to juice up the flavor.
Kimchi juice (drained from jar): If you don’t have enough kimchi juice, season with salt; otherwise salt is not necessary.
Rice: If you know you are going to make fried rice next day, use less water when cooking the rice to make it drier.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.