Kimchi Fried Rice with Egg
Spicy, savory, and satisfying kimchi fried rice, crowned with a fried egg.
⏱️ 25 min🍽️ Serves 1
🔥 480 kcal💪 18g protein🍚 60g carbs🥑 18g fat🌾 5g fibreper serving
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servings
Ingredients
- 🥚2 eggs
- 🍚2 cup cooked day-old rice
- 🥬½ cup kimchi, chopped
- 🥤2 tbsp kimchi juice
- 🌶️1 tbsp gochujang (Korean chili paste)
- 🧴1 tsp sesame oil
- 🍶1 tbsp soy sauce
- 🌻2 tbsp vegetable oil
- 🧅1 scallion, chopped for garnish
Pro tips
- Using day-old, cold rice is crucial for good fried rice as it's drier and less likely to clump.
- Adjust the amount of gochujang to your preferred spice level.
- For extra flavor, add a pinch of sugar to balance the kimchi's acidity.
Method
- 1Heat vegetable oil in a large non-stick pan or wok over medium-high heat. Fry eggs until whites are set and yolks are still runny, then set aside.
- 2Add chopped kimchi to the same pan and stir-fry for 2-3 minutes until fragrant.
- 3Add the day-old rice to the pan, breaking up any clumps with your spatula. Stir-fry for 3-4 minutes.
- 4Pour in kimchi juice, gochujang, soy sauce, and sesame oil. Mix well to combine all ingredients evenly.
- 5Continue to stir-fry for another 3-5 minutes, ensuring the rice is heated through and slightly crispy.
- 6Divide the fried rice into two bowls, top each with a fried egg, and garnish with chopped scallions.