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Kimchi Fried Rice

A quick and deeply savory fried rice loaded with tangy kimchi, topped with a crispy fried egg and drizzled with sesame oil. Best made with day-old rice.

LunchKoreanEasy

5 min

Prep

10 min

Cook

15 min

Total

Servings

Easy

Difficulty

Instructions

Heat vegetable oil in a large skillet or wok over high heat. Add the chopped kimchi and stir-fry for 2-3 minutes until slightly caramelized.

Add the rice and break up any clumps. Stir-fry for 3-4 minutes until the rice is hot and starting to crisp at the edges.

Tip: Day-old rice works best because it's drier. Fresh rice will be too moist and won't get crispy.

Add soy sauce, kimchi juice, and gochujang. Toss everything together until evenly coated. Push rice to the side.

In a separate small skillet, fry the eggs sunny-side up until the whites are crispy but the yolk is still runny.

Divide the fried rice between two bowls. Top each with a fried egg, sliced green onions, sesame seeds, and a drizzle of sesame oil.

Nutrition per Serving

420kcal

Calories

14g

Protein

62g

Carbs

14g

Fat

Fiber

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Kimchi Fried Rice

Ingredients

Instructions

Nutrition per Serving

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