Spicy Kimchi Egg Fried Rice
Spicy Kimchi Egg Fried Rice
Ingredients
For the Fried Rice
- 4 cups cooked white rice, day-old, cold
- 1 1/2 cups kimchi, chopped, plus 2 tablespoons juice
- 3 large eggs
- 4 green onions, sliced, white and green parts separated
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 tablespoon gochujang, (Korean chili paste), optional
For the Sauce
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
For Garnish (Optional)
- 1 fried egg, per serving
- 1 teaspoon sesame seeds
- 1 package nori (seaweed) snacks, crumbled
Instructions
- 1
In a small bowl, whisk together the soy sauce, sugar, and black pepper for the sauce. Set aside.
⏱️ 2 min
- 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the eggs and scramble until just cooked through. Remove from the skillet and set aside.
⏱️ 3 min
- 3
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the white parts of the green onions and the minced garlic. Sauté for 1 minute until fragrant.
⏱️ 2 min
- 4
Add the chopped kimchi and kimchi juice to the skillet. If using, add the gochujang. Stir-fry for 3-4 minutes, allowing the kimchi to caramelize slightly.
⏱️ 4 min
- 5
Add the cold day-old rice to the skillet. Break up any clumps with your spatula. Stir-fry for 5-7 minutes, ensuring the rice is heated through and slightly toasted.
⏱️ 7 min
- 6
Pour the prepared sauce over the rice mixture. Add the scrambled eggs back to the skillet. Stir well to combine all ingredients and coat the rice evenly.
⏱️ 2 min
- 7
Stir in the sesame oil and the green parts of the green onions. Cook for another 1-2 minutes.
⏱️ 2 min
- 8
Serve immediately, garnished with a fried egg, sesame seeds, and crumbled nori, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Kimchi Egg Fried Rice
For the Fried Rice
- 4 cups cooked white rice, day-old, cold
- 1 1/2 cups kimchi, chopped, plus 2 tablespoons juice
- 3 large eggs
- 4 green onions, sliced, white and green parts separated
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 tablespoon gochujang, (Korean chili paste), optional
For the Sauce
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
For Garnish (Optional)
- 1 fried egg, per serving
- 1 teaspoon sesame seeds
- 1 package nori (seaweed) snacks, crumbled
Instructions
- 1
In a small bowl, whisk together the soy sauce, sugar, and black pepper for the sauce. Set aside.
⏱️ 2 min - 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the eggs and scramble until just cooked through. Remove from the skillet and set aside.
⏱️ 3 min - 3
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the white parts of the green onions and the minced garlic. Sauté for 1 minute until fragrant.
⏱️ 2 min - 4
Add the chopped kimchi and kimchi juice to the skillet. If using, add the gochujang. Stir-fry for 3-4 minutes, allowing the kimchi to caramelize slightly.
⏱️ 4 min - 5
Add the cold day-old rice to the skillet. Break up any clumps with your spatula. Stir-fry for 5-7 minutes, ensuring the rice is heated through and slightly toasted.
⏱️ 7 min - 6
Pour the prepared sauce over the rice mixture. Add the scrambled eggs back to the skillet. Stir well to combine all ingredients and coat the rice evenly.
⏱️ 2 min - 7
Stir in the sesame oil and the green parts of the green onions. Cook for another 1-2 minutes.
⏱️ 2 min - 8
Serve immediately, garnished with a fried egg, sesame seeds, and crumbled nori, if desired.
⏱️ 1 min