Kimchi Fried Rice Breakfast Bowls with Soft Eggs

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 4 cups cooked day-old jasmine or short-grain rice
• 1 1/2 cups kimchi, drained and chopped (plus 2 tbsp kimchi juice)
• 3 tbsp neutral oil (avocado or vegetable)
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 4 scallions, thinly sliced (whites and greens separated)
• 1 tbsp gochujang
• 1 1/2 tbsp soy sauce
• 4 large eggs
• 1 tbsp unsalted butter
• 2 tsp toasted sesame seeds
• 2 tbsp chili crisp or chili oil, for serving
• 2 roasted nori sheets, torn
• to taste kosher salt and black pepper

Instructions

1. 1Fluff the cold leftover rice with a fork so the grains separate; cold rice fries better and stays chewy instead of gummy. Set out the chopped kimchi, kimchi juice, minced garlic, and sliced scallions so everything is ready before the pan gets hot.
2. 2Heat a large 12-inch nonstick or well-seasoned cast-iron skillet over medium-high heat for 1 minute. Add neutral oil and swirl to coat. Add the scallion whites and garlic; cook 30–45 seconds until fragrant but not browned.
3. 3Add the chopped kimchi and cook, stirring often, 2–3 minutes until it sizzles, softens slightly, and some edges start to caramelize. Stir in the gochujang and cook 30 seconds more so it blooms and coats the kimchi.
4. 4Add the cold rice, remaining neutral oil, kimchi juice, soy sauce, and sesame oil. Press the rice into an even layer and let it sit undisturbed 1–2 minutes so the bottom gets lightly crispy and golden in spots.
5. 5Toss and stir-fry the rice for another 3–4 minutes, breaking up any clumps, until every grain is hot, stained reddish-orange, and fragrant. Taste and season with salt and black pepper if needed. Fold in half the scallion greens, then divide the fried rice among 4 warm bowls.
6. 6Wipe the skillet quickly if needed, reduce heat to medium, and add the butter. Crack in the eggs and cook sunny-side up or over-easy: spoon a little hot butter over the whites so they set, about 2–3 minutes total, until whites are opaque and yolks are still runny and jiggly. Season the eggs lightly with salt and pepper.
7. 7Slide one soft egg onto each bowl of kimchi rice. Immediately drizzle each serving with chili crisp, sprinkle with toasted sesame seeds and the remaining scallion greens, and tuck torn nori pieces the edges.
8. 8Serve right away while the rice is hot and the yolks are still liquid so they create a rich sauce when broken. Offer extra chili crisp and soy sauce at the table for customizing heat and saltiness.
9. 9For make-ahead ease, cook the kimchi rice the night before, cool, and refrigerate; reheat in a hot skillet with a splash of water, then fry fresh eggs in the morning so the yolks stay perfect.