Korean Kimchi Fried Rice
Tangy fermented kimchi turns leftover rice into a bold satisfying meal in under 20 minutes, topped with a fried egg.
Ingredients
- 2 tbsp vegetable oil divided
- 1/2 onion diced
- 1.5 cups kimchi chopped plus 2-3 tbsp kimchi juice
- 1 tbsp gochujang optional but recommended
- 1 tbsp soy sauce
- 1 tsp sugar
- 4 cups cooked cold day-old rice
- 1 tsp sesame oil
- 4 eggs fried sunny-side up
- 2 green onions sliced
- toasted seaweed strips for garnish
Instructions
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat and cook the onion for 2 minutes until softened.
- Add the chopped kimchi and cook for 3-4 minutes, letting it caramelize slightly at the edges for deeper flavor.
- Stir in the kimchi juice, gochujang, soy sauce, and sugar, cooking for another minute.
- Add the cold rice, breaking up any clumps, and toss well to coat everything in the kimchi mixture, cooking for 5-6 minutes and pressing occasionally for crispy bits.
- Drizzle with sesame oil and toss once more, tasting and adjusting with more kimchi juice or soy sauce if needed.
- Divide among bowls, top each with a fried egg, and garnish with green onions and seaweed strips.
Notes
- Older, more sour kimchi is actually better here than fresh kimchi, making this a great way to use up a jar that’s been sitting a while.
- Day-old refrigerated rice fries up far better than fresh rice, which tends to turn mushy, so plan ahead by cooking extra rice earlier in the week.
- Skip the eggs and add cubed tofu or leftover cooked meat for a different, equally budget-friendly variation.
