Name: Kimchi Fried Rice with Fried Egg
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 4 cups Cooked jasmine rice (day-old); 1.5 cups Fermented cabbage kimchi (chopped); 3 tbsp Kimchi brine/juice; 1 tbsp Gochujang (Korean chili paste); 1 tbsp Soy sauce; 1 tbsp Toasted sesame oil; 2 tbsp Vegetable oil; 3 cloves Garlic (minced); 3 stalks Green onions (sliced); 4 Large eggs; 1/4 cup Roasted nori (seaweed) strips; 1 tsp Toasted sesame seeds

"This Kimchi Fried Rice is a vibrant explosion of smoky, spicy, and tangy flavors, perfectly balanced by a rich, runny fried egg yolk. It's the ultimate quick comfort food that transforms humble leftover rice into a gourmet masterpiece in under 30 minutes."

1 Ingredients

Qty	Item
4 cups 600 g	Cooked jasmine rice (day-old)
1.5 cups 225 g	Fermented cabbage kimchi (chopped)
3 tbsp 45 ml	Kimchi brine/juice
1 tbsp 15 g	Gochujang (Korean chili paste)
1 tbsp 15 ml	Soy sauce
1 tbsp 15 ml	Toasted sesame oil
2 tbsp 30 ml	Vegetable oil
3 cloves 9 g	Garlic (minced)
3 stalks 30 g	Green onions (sliced)
4 4 pieces	Large eggs
1/4 cup 2 g	Roasted nori (seaweed) strips
1 tsp 3 g	Toasted sesame seeds

2 Instructions

Prepare the sauce by whisking together the kimchi brine, gochujang, and soy sauce in a small bowl until smooth.

Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat. Add the minced garlic and the white parts of the green onions, sautéing for about 30 seconds until fragrant.

Add the chopped kimchi to the pan and stir-fry for 2-3 minutes until it softens and develops a deep, caramelized color.

Add the cold rice to the pan. Use your spatula to break up any large clumps and press the rice into the kimchi mixture.

Pour the sauce mixture over the rice. Stir-fry constantly for 3-5 minutes, ensuring every grain of rice is coated. Let the rice sit undisturbed for 1 minute at the end to develop a slightly crispy bottom.

Drizzle with toasted sesame oil and toss in the remaining green parts of the green onions. Remove from heat.

In a separate small non-stick skillet, heat the remaining tablespoon of vegetable oil. Fry the eggs sunny-side up until the whites are set but the yolks remain runny.

Spoon the fried rice into four bowls. Top each with a fried egg and garnish with nori strips and toasted sesame seeds.

·
Always use day-old, cold rice as fresh rice contains too much moisture and will make the dish mushy.
·
The sourer the kimchi, the better the flavor; if your kimchi is very fresh, add a teaspoon of rice vinegar to mimic the fermented tang.
·
For an extra umami boost, add a tablespoon of butter during the final stir-fry step.
·
If the rice feels too dry while cooking, add an extra tablespoon of kimchi juice rather than water.

? Frequently Asked Questions

Can I make this recipe vegan?

Yes, ensure your kimchi is vegan (made without fish sauce or shrimp paste) and replace the egg with pan-seared smoked tofu or a vegan egg substitute.

What kind of rice works best?

Short or medium-grain white rice is traditional, but Jasmine rice works excellently as well because it remains distinct and fluffy.

Can I add protein like bacon or chicken?

Absolutely. Sauté chopped bacon or diced chicken right at the start with the garlic until fully cooked before adding the kimchi.

How long does leftover kimchi fried rice keep?

It stores well in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a tiny splash of water to restore the texture.

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