Gluten Free Kimchi Fried Rice

Total time30 min

Prep time10 min

Cook time20 min

4.6

(30)

Smoky, tangy, and deeply savory, this kimchi fried rice is the kind of weeknight dinner that tastes like it took way more effort than it actually did. Crispy-edged pork belly, caramelized kimchi, and day-old rice come together in a hot wok for that irresistible combination of textures — chewy, crunchy, and rich all at once. The sauce is built from tamari instead of regular soy sauce, which keeps every drop of flavor intact without any wheat sneaking in, and the kimchi brine adds a punchy, fermented depth that you just can't fake. Gochujang brings gentle heat and a subtle sweetness that ties the whole dish together. Each of the four bowls gets crowned with a fried egg, and when that yolk breaks over the rice, it becomes its own sauce. A drizzle of sesame oil and a scatter of scallion greens finish things off with freshness and fragrance. This one serves four and comes together faster than takeout.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

3 cups cooked short-grain white rice, day-old and cold
1 cup kimchi, roughly chopped
¼ cup kimchi brine (liquid from the kimchi jar)
3 tbsp tamari
1 tbsp gochujang
2 tbsp neutral oil (such as avocado or canola oil), divided
4 oz pork belly or bacon, cut into ½-inch pieces
3 scallions, white and green parts separated, thinly sliced
4 large eggs

For the sauce

1 tsp sesame oil

For serving

1 tsp sesame seeds (optional)
1 tsp sesame oil, for drizzling (optional)

Instructions

1
In a small bowl, stir together the tamari, gochujang, kimchi brine, and 1 tsp sesame oil until smooth. Set aside.
2
Heat 1 tbsp neutral oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the pork belly and cook, stirring occasionally, until the pieces are browned and the fat has rendered, about 4–5 minutes. The meat should be cooked through with no pink remaining.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!