Kimchi Fried Rice

A beloved Korean weeknight staple, kimchi fried rice turns day-old rice and tangy fermented cabbage into a quick one-pan meal. Gochujang and kimchi juice coat every grain, often finished with a soft egg and sesame.

Serves 4

Estimate for one serving

• 480 cal
• 14g protein
• 62g carbs
• 19g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 4 cups day-old cooked white rice
• 1 1/2 cups kimchi
• 1/4 cup kimchi juice
• 2 tbsp gochujang
• 2 tbsp sesame oil
• 2 tbsp vegetable oil
• 3 cloves garlic
• 4 green onions
• 1/2 medium onion
• 4 eggs
• 1 tsp sesame seeds
• 2 roasted nori sheets
• 1 tbsp soy sauce

Instructions

1. 1Finely chop the garlic and slice the green onions, separating whites from greens.
2. 2Dice the onion and roughly chop the kimchi into bite-size pieces, reserving its liquid.
3. 3In a small bowl, mix the gochujang with the kimchi juice and soy sauce until smooth.
4. 4Heat vegetable oil in a large nonstick skillet or wok over medium-high heat.
5. 5Add the diced onion and white parts of green onion; stir-fry 2 minutes until softened.
6. 6Add the chopped kimchi and stir-fry 3 minutes until it begins to caramelize.
7. 7Push vegetables to one side, add remaining vegetable oil and the garlic; cook 30 seconds until fragrant.
8. 8Add the day-old rice, breaking up any clumps, and stir-fry 3–4 minutes until heated through.
9. 9Pour in the gochujang-kimchi sauce mixture and sesame oil; stir-fry vigorously for 2–3 minutes until rice is evenly red and crispy in spots.
10. 10Taste and adjust seasoning if needed; remove from heat and sprinkle with green onion tops, sesame seeds, and crumbled nori.
11. 11In a separate nonstick pan, heat a thin film of oil over medium heat and fry the eggs sunny-side up until whites are set but yolks are still runny (about 3 minutes).
12. 12Divide fried rice into 4 bowls, top each with a fried egg, and serve immediately.