Korean Kimchi Fried Rice

Spicy and savory kimchi fried rice, dotted with tender vegetables and topped with a perfectly pan-fried egg, complemented by a crisp cucumber salad.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 6
• Cuisine: Korean
• Difficulty: Easy
• Cost: $2.18/serving

Dietary

• Dairy-Free
• Nut-Free
• Pescatarian
• Vegetarian

Tags

• comfort food
• quick
• savory
• spicy
• stir-fry

Ingredients

• 2 tablespoon sesame oil
• 1 yellow onion (medium, diced)
• 1 cup kimchi (chopped)
• 4 cup white rice (cold, cooked, day-old preferred)
• 2 tablespoon soy sauce
• 1 teaspoon gochugaru (optional for extra heat)
• 6 eggs
• 2 green onions (thinly sliced)
• 1 tablespoon roasted sesame seeds
• 1 English cucumber (thinly sliced)
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 0.5 teaspoon kosher salt

Instructions

1. For the cucumber salad: In a medium bowl, combine the thinly sliced English cucumber with rice vinegar, sugar, and 1/2 teaspoon kosher salt. Toss gently and let sit for at least 10 minutes while you prepare the fried rice.
2. Heat 1 tablespoon sesame oil in a large non-stick skillet or wok over medium-high heat. Add the diced yellow onion and cook until softened, about 3-4 minutes.
3. Add the chopped kimchi to the skillet and cook for 3-5 minutes, pressing it down slightly to encourage crisping, until it’s fragrant and slightly caramelized.
4. Add the cold cooked white rice to the skillet. Break up any clumps with a spoon. Stir-fry for 5-7 minutes, ensuring the rice gets evenly coated and slightly crispy.
5. Stir in the soy sauce and gochugaru (if using), tossing to combine everything well. Taste and adjust seasoning if needed.
6. In a separate small skillet, heat the remaining 1 tablespoon sesame oil over medium heat. Fry the eggs, one or two at a time, until the whites are set and the yolks are still runny, about 2-3 minutes per egg.
7. Divide the kimchi fried rice among serving bowls. Top each serving with a pan-fried egg, sliced green onions, and roasted sesame seeds. Serve immediately with the quick cucumber salad on the side.

Notes

Using day-old, cold rice is crucial for good fried rice texture as it's drier and less likely to clump. Kimchi's spice level varies; choose according to preference.

Nutrition (per serving)

• Calories: 405
• Protein: 14.8 g
• Carbohydrates: 54.1 g
• Fat: 15.1 g
• Fiber: 4.5 g
• Sodium: 1200 mg
• Saturated Fat: 3.2 g
• Sugar: 7.3 g
• Cholesterol: 190 mg