Description
Easy Kimchi Fried Rice is a bold, flavorful Korean-inspired dish made with aged kimchi, garlic, and cooked rice, all stir-fried together and topped with a runny fried egg. It’s comforting, spicy, and perfect for a quick and satisfying meal any time of day.
Ingredients
- 1 cup well-fermented kimchi, chopped
- 1 pack (200g) enoki mushrooms, root removed, rinsed and drained (optional)
- 3 cups cooked short or medium grain white rice (preferably day-old)
- 4 extra-large eggs, cooked sunny side up or to preference
- 1/2 teaspoon minced garlic
- 1/4 cup kimchi juice
- 1/2 tablespoon sesame oil
- 1 tablespoon cooking oil
- 1–2 tablespoons toasted sesame seeds, for garnish
- 1/2 stalk green onion, thinly sliced (optional)
- Roasted seasoned seaweed, shredded (optional)
Instructions
- Heat cooking oil in a large pan or wok over medium-high heat.
- Add garlic and sauté for about 10 seconds until fragrant.
- Stir in chopped kimchi and cook until about 80% done (3–4 minutes).
- If using, add enoki mushrooms and cook for another 1–2 minutes.
- Reduce heat to medium. Add cooked rice and kimchi juice. Stir well to combine evenly.
- Drizzle in sesame oil and mix again.
- Remove from heat and plate the rice. Top each serving with a fried egg.
- Garnish with sesame seeds, green onions, and shredded seaweed if desired. Serve immediately.
Notes
- Use well-fermented kimchi (at least 2 weeks old) for best flavor.
- Add 1/2 tsp rice vinegar to kimchi juice if it’s not sour enough.
- For extra spice, stir in gochujang or gochugaru.
- Make it vegetarian by using tofu or mushrooms instead of meat.
- Use day-old rice or slightly cooled fresh rice to prevent sogginess.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (1/4 of recipe with egg)
- Calories: 370
- Sugar: 3g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 185mg
