Kimchi Fried Rice with Fried Egg and Roasted Seaweed

Crispy kimchi fried rice gets its punch from gochujang, garlic, and reserved kimchi brine, finished with a fried egg and roasted seaweed. As Jars Sealed Before the Frost remembers, late Joseon kimjang filled courtyard jars before winter frost arrived.

Serves 2

Estimate for one serving

• 990 cal
• 17.6g protein
• 55g carbs
• 11.5g fat
• 3.3g fiber

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Ingredients

• 3 cups day-old short-grain rice
• 1.5 cups chopped napa cabbage kimchi
• 2 cloves garlic
• 1 tsp grated ginger
• 4 scallion
• 1 tbsp gochujang
• 2 tbsp sesame oil
• 2 eggs
• 4 roasted nori sheets
• 1 tbsp toasted sesame seeds
• 1 tbsp neutral oil

Instructions

1. 1Chop kimchi into bite-size pieces, reserving its liquid. Thinly slice scallions, keeping white and green parts separate.
2. 2Heat sesame oil and neutral oil in a large skillet over medium-high. Add kimchi, minced garlic, grated ginger, and scallion whites. Stir-fry 2 minutes until fragrant.
3. 3Add day-old rice and reserved kimchi liquid plus gochujang. Stir-fry vigorously 5-6 minutes until rice is crispy and uniformly red.
4. 4Push rice to one side, add remaining sesame oil, and fry eggs sunny-side up until whites are set and yolks remain runny.
5. 5Divide fried rice between bowls, top each with a fried egg, crumbled roasted nori, scallion greens, and toasted sesame seeds.