Kimchi Fried Rice
Spicy, savory fried rice with kimchi, vegetables, and a fried egg on top.
10 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 2 cups cooked rice (preferably day-old)
- 1 cup kimchi, chopped
- 2 tablespoons kimchi juice
- 2 tablespoons vegetable oil
- 1/2 onion, diced
- 1 green onion, chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 eggs
- 1 teaspoon toasted sesame seeds
- 1 sheet roasted seaweed, shredded (optional)
Nutrition Facts
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Instructions
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
Add the diced onion and sauté until translucent, about 2 minutes.
Add the chopped kimchi and kimchi juice. Stir-fry for another 2-3 minutes until fragrant.
Add the cooked rice, breaking up any clumps. Stir well to combine with the kimchi mixture.
Add soy sauce, sesame oil, and sugar. Continue stir-frying for 3-4 minutes until everything is well mixed and heated through.
Push the fried rice to one side of the pan. Add the remaining 1 tablespoon of oil to the empty side and crack the eggs into it. Cook sunny-side up or scramble lightly.
Garnish with chopped green onions, sesame seeds, and shredded seaweed (if using). Serve hot.
Chef's Tips
- Day-Old Rice: Using day-old rice prevents the dish from becoming mushy. Fresh rice can be too moist.
- Spice Level: Adjust the spiciness by adding more or less kimchi juice or a dash of gochujang (Korean chili paste).
- Protein Boost: Add diced spam, bacon, or tofu for extra protein.
- Vegetable Variations: Include carrots, peas, or mushrooms for added texture and nutrition.
- Leftovers: Store in an airtight container in the fridge for up to 2 days. Reheat in a pan for best results.
