Korean Kimchi Fried Rice

A quick and flavorful stir-fry made with kimchi, leftover rice, and a touch of gochujang. This dairy-free Korean comfort food is topped with a fried egg for a satisfying meal.

Ingredients

• 2 cups cooked day-old rice (preferably short-grain)
• 1 cup kimchi, chopped
• 1/2 onion, chopped
• 1 small carrot, diced (optional)
• 2 green onions, chopped (greens and whites separated)
• 2 tablespoons kimchi juice (from the kimchi jar)
• 1 tablespoon gochujang (Korean chili paste) (optional)
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• 2 teaspoons sesame oil (divided)
• 2 eggs
• Sesame seeds, for garnish

Instructions

1. PREP AHEAD
2. - Chop kimchi, onion, carrot; separate green onion whites and tops.
3. - Break up cold rice to remove clumps.
4. - Set small pan aside for frying eggs.
5. COOKING STEPS
6. 1. Heat vegetable oil in large skillet over medium-high. Add onion and carrot; stir-fry 2–3 min until starting to soften.
7. 2. Add chopped kimchi and green onion whites; cook 2 min until kimchi sizzles.
8. 3. Add rice; press and toss to combine. Pour in kimchi juice, soy sauce, and gochujang; stir-fry 3–5 min until rice is hot and evenly red.
9. 4. Turn off heat; drizzle sesame oil and mix for nutty aroma.
10. 5. Meanwhile fry eggs sunny-side-up in small pan.
11. 6. Spoon kimchi fried rice into bowls; top with egg, sprinkle green onion tops and sesame seeds. Serve immediately.
12. (Active time ≈ 15 min | Total ≈ 25 min)

Nutrition Facts