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Korean Kimchi Fried Rice with Egg Recipe

Korean Kimchi Fried Rice with Egg Recipe

Michelle Kim
Dive into the flavors of Korea with this easy-to-make Kimchi Fried Rice topped with a perfectly fried egg. A delicious blend of tangy, spicy, and savory notes makes this dish an instant favorite.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine korean
Servings 2
Calories 450 kcal

Equipment

  • 1 Non-stick skillet For frying the rice and egg

Ingredients
  

  • 2 cups Cooked rice Preferably day-old for better texture
  • 1 cup Kimchi Chopped
  • 1/2 cup Kimchi juice
  • 2 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • 1 Green onion Chopped
  • 2 Eggs
  • to taste Salt
  • to taste Pepper

Instructions
 

  • Heat sesame oil in a non-stick skillet over medium heat.
  • Add the chopped kimchi and cook until it starts to soften.
  • Increase the heat to high, add the cooked rice, and stir well to combine.
  • Pour in the kimchi juice and soy sauce, stirring continuously to ensure the rice is evenly coated.
  • Cook until the rice has absorbed the flavors and the edges start to crisp up slightly.
  • Stir in the chopped green onions and season with salt and pepper to taste.
  • In a separate skillet, heat a bit of oil over medium heat.
  • Crack the eggs into the pan and fry to your preference.
  • Season with a little salt and pepper.
  • Serve the kimchi fried rice with the fried egg on top.
  • Optionally, garnish with more chopped green onions and sesame seeds.

Notes

You can adjust the amount of kimchi and kimchi juice to suit your taste. For a spicier dish, add Korean red pepper flakes (gochugaru) or a splash of gochujang.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 65gProtein: 14gFat: 15gSaturated Fat: 3gCholesterol: 185mgSodium: 940mgPotassium: 320mgFiber: 2gSugar: 4gVitamin A: 12000IUVitamin C: 5.2mgCalcium: 700mgIron: 0.8mg
Keyword Comfort food, Egg, Fermented, Kimchi Fried Rice, Spicy
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