Kimchi Fried Rice topped with a Crispy Fried Egg

Day-old rice is stir-fried with tangy napa kimchi, garlic, gochugaru, and sesame, then crowned with a crispy fried egg. It echoes Jars Buried Before Frost, when Joseon villages rushed kimjang into buried onggi before the ground locked shut.

Serves 2

Estimate for one serving

• 900 cal
• 16g protein
• 50g carbs
• 10.5g fat
• 4g fiber

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Ingredients

• 3 cups day-old cooked rice
• 1.5 cups chopped napa cabbage kimchi
• 4 cloves minced garlic
• 1 tsp grated ginger
• 1 tbsp anchovy sauce
• 2 tsp gochugaru
• 2 large eggs
• 2 tbsp sesame oil
• 3 stalks green onions
• 2 tbsp neutral oil

Instructions

1. 1Heat neutral oil in a large skillet over medium-high. Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.
2. 2Add chopped napa cabbage kimchi and anchovy sauce. Cook for 3 minutes, allowing the kimchi to release its juices and caramelize slightly at the edges.
3. 3Add day-old cooked rice, gochugaru, and sesame oil. Break up clumps and stir-fry vigorously for 5-6 minutes until the rice is crispy and well-coated.
4. 4In a separate nonstick pan, heat remaining neutral oil over medium-high and fry the eggs until the whites are set with crispy lace edges and yolks remain runny. Serve the fried rice in bowls topped with a crispy fried egg and chopped green onions.