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    Home » Mains » Pasta, Rice and Casseroles » Gochujang Fried Rice with Leftover Ham

    Gochujang Fried Rice with Leftover Ham

    Published: Dec 11, 2021 by HWC Magazine · 114 Comments

    Jump to Recipe Jump to Video Print Recipe

    Hands down the BEST Korean comfort food is homemade Gochujang Fried Rice with Leftover Ham. This easy Korean kimchi fried rice ( bokkeum-bap (볶음밥) can be on your table in about 15 minutes flat with just 6 pantry ingredients. Top it off with a fried egg and mix in leftover Air Fryer Ham for a delicious spicy, sweet, and savory flavor experience.

    We must warn you; this gochujang rice is addictive! Each satisfying bite is packed with kimchi that sweetens when stir fried and has a little kick of spice from the gochujang sauce.  When you use left over rice, like in our recipe for Hong Kong Fried Rice, the little individual grains of rice get a little crispy too. If you like a little drippy fried egg indulgence, you may even need a “personal moment” to enjoy your bowl of Korean egg fried rice!

    2 plates of gochujang rice topped with a sunny side up fried egg.
    Jump to:
    • Ingredients and Substitutions
    • Easy Step by Step Instructions
    • Tips for Success
    • How to Serve
    • No Special Equipment
    • What to Serve It With?
    • How to store
    • Frequent Asked Questions (FAQ’s)
    • More Delicious Rice Recipes
    • Gochujang Fried Rice with Leftover Ham

    Ingredients and Substitutions

    Ingredients to make Korean Fried rice on a wooden board.

    Are you ready? Just 6 little ingredients to make a delicious lunch, dinner or anytime snack and 2 of the ingredients are optional.

    Kimchi

    Its an essential Korean ingredient made by fermented vegetables like napa cabbage and daikon with a probiotic and ground Korean chili for a delicious gut friendly addition to your diet. The best part about using kimchi is there is no need to add any aromatics like garlic and onions as it is already packed with flavor and is gluten-free.

    After all the holiday indulgencing, getting your gut health back is a high priority. Do you have a huge container like us? Then try our Kimchi Salmon with Rainbow Pickles and Creamy Kimchi Pasta. Once you open a jar of kimchi, it is best to store it in the refrigerator and use within 3 months.

    Kimchi in a wooden bowl with a container of kimchi in the background.

    Leftover Rice

    Cold rice is the best option and a great way to use up the items in the refrigerator. You can use any type of rice you like such as jasmine, short-grained sushi rice, brown rice, etc. The reason to use cold leftover rice is to prevent the fried rice from getting mushy.

    If you use fresh warm rice, stir frying it will just add more moisture and it make it soggy. Leftover rice is firm and more apt to keep the individual grains of rice separate so they can pick up all the flavors of the fried rice.

    Gochujang

    This is a fermented Korean red Chili paste made from chili powder, glutinous rice, fermented soybean powder, barley malt powder and salt. This paste is a spicy, savory, and sweet which gives a delicious umami flavor to any gochujang sauce recipes. Bibimbap is not authentic without a good dollop of gochujang sauce mixed in.

    If you have an allergen to wheat-based products you will need to investigate alternative brands such as Koko Gochujang or Wegmans gochujang. These two options are both vegan and gluten-free.

    In a pinch, you may substitute gochujang with a little miso with Sriracha sauce or Thai chili paste but it does not have the same flavor profile.

    An opened container of gochujang paste with a spoonful taken out.

    Ham

    Have you tried our Air Fryer Ham with Cranberry Glaze  recipe? It is fantastic in this gochujang fried rice recipe. A little salty, sweet and mmm… delicious.

    Don’t have leftover ham, try Spam! However, we highly suggest you stir fry it a little with the kimchi first to give it those little toasty edges. You can also use honey deli ham in a pinch.

    To make this recipe vegan, hold the ham. Instead, add in veggies, mushrooms or even a little fried tofu.

    Green onions

    This fresh ingredient is optional. However, a little pop of green brightens up this Korean crispy rice recipe.

    Fried egg

    Who can resist a little runny sunny side up egg over fried rice?  So good! It’s another optional ingredient. However, once you try it, you will never serve this gochujang pork recipe again without it.

    Easy Step by Step Instructions

    The most important step is to prep all your ingredients before you heat up your wok or frying pan. Chop up your kimchi, leftover ham and green onion as when you turn on the burner the whole dish will be cooked in about 5 minutes.

    • Add oil to pan or wok and add chopped kimchi. Stir fry until all the moisture has absorbed.
    Bowl of raw chopped kimchi on left and cooking kimchi on the right.
    • Put a dollop of gochujang sauce in the pan and stir fry until aromatic. You may need to add a little more oil as needed to prevent sticking.
    Dollop of gochujang in wok with kimchi and on the right after a couple minutes to cook.
    • Add the rice and stir fry until all the grains of rice are coated with gochujang sauce.
    Adding cold rice to wok and stir frying it.
    • To the fried rice, add the chopped leftover ham and green onions and stir fry until aromatic. Season with salt and white pepper to taste.
    • If you fancy a fried egg on top, fry up a sunny side up egg.
    A holiday ham on the left and a fried egg on the right.
    • Serve up Gochujang fried rice with leftover ham on a plate with or without a fried egg as desired.
    Left photo plain gochujang fried rice with leftover ham and the right plate is topped with a fried egg.

    Tips for Success

    • Always used leftover cold rice. Do not use warm freshly cooked rice or you will end up with soggy gummy rice- not nice!
    • Stir fry your kimchi until all the moisture is removed. This prevents your rice from getting soggy.  In addition, it makes the sour spicy kimchi naturally sweet.
    • Adjust the amount of gochujang to your preferred spice and heat level.
    • Chop your leftover ham in small cubes. It is always nicer to eat stir fries when all the items in the dish are about the same size.
    • Mix it up and add any fresh vegetables bits and bobs you have the crisper.
    • To make vegan, hold the ham and add mushrooms, fried tofu, or vegetables of choice.
    • Traditional gochujang is not gluten-free. If you have celiac or a gluten sensitivity, please try one of the gluten free options like Koko or Wegmans.
    The bite shot with the runny Korean fried egg cut into and a fork full of rice.

    How to Serve

    Ok, we are not going to lie, we eat it straight from the wok. (smiling) You can certainly eat it plain.

    However, if you do not have an egg allergy, you must give the sunny side up egg on top a try. There is something magical about having that runny delicious yolk mix with the savory, spicy and slightly sweet kimchi with rice. Heavenly!

    If you were living in Korea, you would be using those gosh darn metal chopsticks to eat this dish and not a fork. Believe if or not, we are very proficient using "wooden" chopsticks. However, if we had to live the rest of our lives eating with only "metal" slippery chopsticks we would be super skinny. Hey, that might be our go to plan for the new year! (smiling) Have you ever tried eating with metal chopsticks?

    Did you know this interesting theory? Some say that this tradition of eating with metal chopsticks started a long time ago to make sure that the rulers were not poisoned. Metal chopsticks can easily tarnish when they are exposed to corrosive substances.

    No Special Equipment

    Feel free to use a wok or a large frying pan for this kimchi fried rice recipe. However, the MOST important thing to remember is DO NOT CROWD THE WOK or PAN.

    If you add a lot of ingredients to your wok, you are not stir frying but steaming. That is not the effect you are going for. To achieve the best results, you want to fry the ingredients with lots of room, so they stay dry and crisp. If you plan on doubling this recipe, do it in two separate stir fry sessions.

    What to Serve It With?

    Gochujang fried rice with leftover ham is a meal all by itself. However, you may want to serve along with these other tasty side dishes or mains.

    Sides: When in doubt, more veggies are always a good choice. Try our Garlicky Sesame Stir Fried Green Beans, Stir Fried Romaine Lettuce or 5 Minute Stir Fried Garlic Pea Shoots.

    Mains: Korean Beef BBQ Kalbi is extra delicious with a little fried rice and extra kimchi on the side.

    Appetizers: Baked Dduk Lavered with Bacon is an oldie but a goodie.

    Close up a a perfectly cooked fried egg on top of crispy fried rice.

    How to store

    Do you think you are going to have leftovers? You are an optimist.

    If you’re lucky enough to have leftovers, please store in a covered container in the refrigerator for up to 3 days. Korean kimchi fried rice is delicious in bento boxes and lunches.

    We do not suggest freezing your gochujang fried rice with leftover ham. It’s a texture thing. If the texture thing does not bother you, you can store in a freezer safe container for up to 2 months.

    Frequent Asked Questions (FAQ’s)

    Do you eat kimchi hot or cold?

    You can eat kimchi cold right out of the jar. Kimchi is also delicious cooked in fried rice, creamy kimchi pasta and our kimchi salmon and rainbow pickles.

    What can you make with leftover gochujang paste?

    This spicy paste is fabulous in ramen soup, bibimbap, slathered on grilled cheese sandwiches, omelets, fried rice and noodles just to name a few.

    What can you use as a substitute for gochujang paste?

    We like to mix a little miso paste with Sriracha sauce or use a Thai chili paste.

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    Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

    2 plates of gochujang rice topped with a sunny side up fried egg.

    Gochujang Fried Rice with Leftover Ham

    The BEST Korean comfort food is homemade Gochujang Fried Rice with Leftover Ham. This easy Korean fried rice can be on your table in 15 minutes flat with just 6 pantry ingredients
    5 from 11 votes
    Print Pin Rate
    Course: Mains, Sides
    Cuisine: Korean
    Prep Time: 10 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 2
    Calories: 512kcal
    Author: HWC Magazine

    Equipment

    • Wok or large frying pan

    Ingredients

    • 2 tablespoons olive oil
      reserve 1 tablespoon to fry egg
    • 1 cup kimchi roughly chopped
    • 2 teaspoons gochujang paste increase as much as desired to reach your desired heat and spice level.
    • 2 cups cooked rice (day old cold leftover rice) We used Jasmine white rice but you can use any type of cooked rice like brown, long grain, sushi, etc. Do NOT use instant rice.
    • 1 cup ham chopped (or spam) We really love the combination of our slightly sweet cranberry glazed ham with the spicy kimchi. Honey ham is also delicious.
    • salt and pepper
      to taste (white pepper)
    • 3 green onions chopped - optional
    • 2 whole eggs optional
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Place oil in wok/pan and heat on medium heat. Add chopped kimchi to the pan and stir fry for 1 to 2 minutes or until all of the moisture is gone. This keeps your rice crispy and makes the kimchi sweeter.
    • Next, add a little dollop of gochujang paste and stir fry. If sticking occurs, add a little extra oil. 2 teaspoons makes this recipe mild to medium. If you want it spicy, add more gochujang paste to taste.
    • Add in cold leftover rice and stir fry until well incorporated. Next, add the chopped ham, season to taste with salt and white pepper. Add the chopped green onion if desired and stir fry until all the rice is coated. If you like your rice a little crunchy stir fry for a couple of minutes longer.

    How to Serve

    • You can serve the Korean fried rice as is or serve with a sunny side up egg. The fried egg is optional.
    • To make a Korean fried egg, turn your burner on to medium heat. Place a little oil in a heated pan and break open the egg into the pan. Fry the egg sunny side up for about 2.5 minutes or until the white of the egg is set but the yellow yolk is still runny.
    • Serve with or without a fried egg on top. Garnish with a few sliced green onions, if desired and enjoy!

    Video

    Notes

    Nutritional information has been calculated with eggs and green onions.
    Leftovers can be stored for up to 3 days in a covered container in the refrigerator. Freezing is not recommended.
    Tips for Success
    • Always used leftover cold rice. Do not use warm freshly cooked rice or you will end up with soggy gummy rice- not nice!
    • Stir fry your kimchi until all the moisture is removed. This prevents your rice from getting soggy. In addition, it makes the sour spicy kimchi naturally sweet.
    • Adjust the amount of gochujang to your preferred spice and heat level.
    • Chop your leftover ham in small cubes. It is always nicer to eat stir fries when all the items in the dish are about the same size. We really enjoy the sweeter cranberry glazed air fryer ham or a honey ham as it is a nice flavor profile with the spicy kimchi.
    • Mix it up and add any fresh vegetables bits and bobs you have the crisper.
    • To make vegan, hold the ham and add mushrooms, fried tofu, or vegetables of choice.
    • Traditional gochujang is not gluten-free. If you have celiac or a gluten sensitivity, please try one of the gluten free options like Koko or Wegmans.
    • If you want to make this recipe vegan, hold the ham and eggs.  Instead, add stir fried vegetables, mushrooms or fried tofu. 
    • If you need a substitute for gochujang paste you can mix 1 teaspoon of miso paste to 1 tablespoon of sriracha sauce or use Thai chili paste. 

    Nutrition

    Serving: 1g | Calories: 512kcal | Carbohydrates: 47g | Protein: 20g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 47mg | Sodium: 838mg | Potassium: 325mg | Fiber: 1g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg
    Did you make this recipe?Tag us @HWCMagazine or hastag us #HWCMagazine!

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    About HWC Magazine

    Join our Healthy World Cuisine medical editors (trained in both Western and Eastern Medicine) and learn how to EAT your way around the WORLD from the comfort of your own kitchen. Grab free health tips, recipe ideas, meal plans and gain a better understand how eating choices can affect your health. Be the healthier and happier YOU!

    Reader Interactions

    Comments

      5 from 11 votes (2 ratings without comment)

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      Recipe Rating




    1. Eha Carr says

      April 21, 2025 at 10:09 pm

      5 stars
      Darling Bobbi - early morning after Easter here Down Under. Was checking thru' your delightful post wondering whether I had commented on this rather useful recipe which did seem familiar - yep > a whole ten years ago, can you believe it? And had never replied when you asked about gochujang in Australia! Oh yes > we oft make it ourselves but certainly do not have to go to an Asian store to purchase - every supermarket, even here in the country, would keep a number of brands 🙂 ! Korean food was probably the last of the Asian foods with which Aussiess fell in love but now one can buy such on almost every street corner! My nearest Asian supermarket is over 50 kms away - don't really need it:) ! The one ingredient I never use is Spam - an early UPF one not really needed in our current world methinks 🙂 !!!

      Reply
      • HWC Magazine says

        April 22, 2025 at 1:39 am

        How fun and exciting over 10 years of friendship and food - I am thinking it is now verging closer to 14 years now! ❤️❤️❤️ We love Korean food and fermented foods like gochujang. It adds that funky and spicy flavor - we adore. Spam is something we used to store during Y2K if you remember that back in the day - I guess you never know but leftover holiday ham in the best in fried rice. Take Care

        Reply
    2. Mimi Rippee says

      April 02, 2024 at 1:20 pm

      Now this sounds wonderful! Of course, I love gochujang anything and everything! We’ve been going through gochujang Sriracha at our house. Love the eggs on the rice, too.
      http://www.chefmimiblog.com

      Reply
      • HWC Magazine says

        April 04, 2024 at 1:33 am

        Thank you Mimi! It's a good thing adding a little spice to your life, right? During the change of seasons, we always crave spicy food and fermented foods. I think it's our bodies way of letting you know what it needs.

        Reply
    3. Nigel says

      December 27, 2023 at 8:21 am

      5 stars
      just cooked this it was really tasty. I wouldn't have picked left over ham with kimchee but this works so wel

      Reply
      • HWC Magazine says

        December 27, 2023 at 11:22 am

        Thank you Nigel! Glad we could introduce you to something new and a creative way to use up that leftover ham. Stay well and take care

        Reply
    4. Gerlinde /Sunnycovechef says

      January 25, 2022 at 2:41 pm

      5 stars
      My husband loves fried rice and I have used your recipe for fried rice. It was delicious. Now , I have to try this tasty dish.

      Reply
      • HWC Magazine says

        January 25, 2022 at 7:01 pm

        We are so happy to hear this Gerlinde. We hope you give our Gochujang fried rice a try soon. Stay well and take care

        Reply
    5. Aubry says

      January 15, 2022 at 2:40 pm

      5 stars
      What a great use of leftovers

      Reply
      • HWC Magazine says

        January 16, 2022 at 7:30 pm

        Thank you Aubrey. Waste not - Want not, right?

        Reply
    6. Raul says

      January 06, 2022 at 7:19 pm

      5 stars
      Love this stuff.

      Reply
      • HWC Magazine says

        January 07, 2022 at 1:48 pm

        Thanks so much Raul!

        Reply
    7. Hannah says

      December 31, 2021 at 7:38 pm

      This dish is exactly why you should always make extra rice! That sounds incredible, I wish I had kimchi on hand right now!

      Reply
      • HWC Magazine says

        January 03, 2022 at 1:13 am

        You are so right. We always make extra rice just so we can make fried rice. Grab some kimchi as we have more delicious Korean recipes coming your way.

        Reply
    8. Karen (Back Road Journal) says

      December 25, 2021 at 7:30 pm

      My husband would like everything about this recipe. I hope you and your family have a wonderful Christmas Day.

      Reply
      • HWC Magazine says

        December 26, 2021 at 2:11 pm

        Thank you dear Karen. Wishing you and your family a super year ahead. Take Care

        Reply
    9. Josiah - DIY Thrill says

      December 23, 2021 at 7:25 pm

      This fried rice with leftover ham is the perfect dinner for after Christmas, thanks so much for sharing!

      Reply
      • HWC Magazine says

        December 25, 2021 at 1:23 pm

        Thanks so much Josiah. Wishing you and your family a lovely Christmas and super New Year ahead. Take Care

        Reply
    10. Heidi | The Frugal Girls says

      December 20, 2021 at 10:14 pm

      The fried egg you added to top off this amazing dish is a must. It makes the whole dish totally irresistible!

      Reply
      • HWC Magazine says

        December 21, 2021 at 3:55 pm

        We could not agree more. The drippy sunny side up egg on top makes this fried rice extra special. Thank you and take care

        Reply
    11. Michelle says

      December 20, 2021 at 9:44 pm

      5 stars
      This is definitely my kind of clear-out-the-fridge food! Such a delicious combo, my hubby loves it!

      Reply
      • HWC Magazine says

        December 21, 2021 at 3:56 pm

        Us too! Fried rice is always a great way to use up those little bits of bobs of protein and veggies. Thank you, stay well and take care

        Reply
    12. Shirley says

      December 16, 2021 at 8:04 pm

      Delicious fried rice with kimchi and ham!

      Reply
      • HWC Magazine says

        December 17, 2021 at 1:39 pm

        Thank you very much Shirley. Glad you enjoyed this quick and easy recipe.

        Reply
    13. mjskitchen says

      December 16, 2021 at 12:44 am

      5 stars
      Gochujang is addictive and so is Kimchi, so I can't imagine this fried rice not becoming a staple in this house. We usually have some leftover rice about once a week, so this is going to grace my table A LOT! Thanks for sharing!

      Reply
      • HWC Magazine says

        December 20, 2021 at 1:05 am

        Thank you MJ. Both kimchi and gochujang is a delicious fermented food. Hope you give this recipe a go soon. Wishing you a super week ahead.

        Reply
    14. John / Kitchen Riffs says

      December 14, 2021 at 5:12 pm

      I really like ham in Asian dishes -- its flavor just works., This is a terrific looking dish! Definitely making it next time I have some leftover ham. Thanks!

      Reply
      • HWC Magazine says

        December 20, 2021 at 1:17 am

        Thanks John. I bet many will have leftovers after the holidays. Ham adds so much delicious flavor to the dish.

        Reply
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