Kimchi Fried Rice with Fried Egg
Kimchi Fried Rice with Fried Egg
Ingredients
For the Kimchi Fried Rice
- 4 cups day-old cooked rice, preferably short-grain
- 2 cups kimchi, chopped, with 2 tablespoons of its juice reserved
- 6 ounces pork belly, diced into 1/2 inch pieces (optional, can substitute bacon or omit)
- 1/2 yellow onion, small, diced
- 3 cloves garlic, minced
- 1 tablespoon gochujang, Korean chili paste
- 2 tablespoons soy sauce
- 1 teaspoon granulated sugar
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
For Serving and Garnish
- 4 large eggs
- 2 scallions, chopped, for garnish
- 1 tablespoon toasted sesame seeds, for garnish
- 1 sheet nori, shredded, for garnish (optional)
Instructions
- 1
If using pork belly or bacon, heat a large non-stick skillet or wok over medium heat. Add the diced pork belly and cook, stirring occasionally, until crispy and most of the fat has rendered, about 5-7 minutes. Remove the crispy pork belly with a slotted spoon and set aside, leaving the rendered fat in the pan. If not using pork belly, add 1 tablespoon of vegetable oil to the pan.
⏱️ 7 min
- 2
Add the diced yellow onion to the skillet and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 4 min
- 3
Stir in the chopped kimchi and the reserved kimchi juice. Cook for 3-5 minutes, stirring occasionally, until the kimchi is softened and slightly caramelized.
⏱️ 5 min
- 4
Add the day-old cooked rice to the skillet. Break up any clumps with your spatula. In a small bowl, whisk together the gochujang, soy sauce, granulated sugar, and sesame oil. Pour this sauce mixture over the rice and kimchi. Stir well to ensure all ingredients are evenly coated.
⏱️ 5 min
- 5
Increase the heat to medium-high and continue to cook the fried rice for 5-7 minutes, stirring occasionally, allowing the rice to get slightly crispy on the bottom. Stir in the reserved crispy pork belly (if using).
⏱️ 7 min
- 6
While the rice is cooking, heat a separate small non-stick pan over medium heat with the remaining 1 tablespoon of vegetable oil. Crack the eggs into the pan and fry them to your desired doneness (sunny-side up, over easy, etc.).
⏱️ 3 min
- 7
Divide the kimchi fried rice among four serving bowls. Top each serving with a fried egg. Garnish generously with chopped scallions, toasted sesame seeds, and shredded nori (if using). Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Kimchi Fried Rice with Fried Egg
Ingredients
For the Kimchi Fried Rice
- 4 cups day-old cooked rice, preferably short-grain
- 2 cups kimchi, chopped, with 2 tablespoons of its juice reserved
- 6 ounces pork belly, diced into 1/2 inch pieces (optional, can substitute bacon or omit)
- 1/2 yellow onion, small, diced
- 3 cloves garlic, minced
- 1 tablespoon gochujang, Korean chili paste
- 2 tablespoons soy sauce
- 1 teaspoon granulated sugar
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
For Serving and Garnish
- 4 large eggs
- 2 scallions, chopped, for garnish
- 1 tablespoon toasted sesame seeds, for garnish
- 1 sheet nori, shredded, for garnish (optional)
Instructions
- 1
If using pork belly or bacon, heat a large non-stick skillet or wok over medium heat. Add the diced pork belly and cook, stirring occasionally, until crispy and most of the fat has rendered, about 5-7 minutes. Remove the crispy pork belly with a slotted spoon and set aside, leaving the rendered fat in the pan. If not using pork belly, add 1 tablespoon of vegetable oil to the pan.
⏱️ 7 min - 2
Add the diced yellow onion to the skillet and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 4 min - 3
Stir in the chopped kimchi and the reserved kimchi juice. Cook for 3-5 minutes, stirring occasionally, until the kimchi is softened and slightly caramelized.
⏱️ 5 min - 4
Add the day-old cooked rice to the skillet. Break up any clumps with your spatula. In a small bowl, whisk together the gochujang, soy sauce, granulated sugar, and sesame oil. Pour this sauce mixture over the rice and kimchi. Stir well to ensure all ingredients are evenly coated.
⏱️ 5 min - 5
Increase the heat to medium-high and continue to cook the fried rice for 5-7 minutes, stirring occasionally, allowing the rice to get slightly crispy on the bottom. Stir in the reserved crispy pork belly (if using).
⏱️ 7 min - 6
While the rice is cooking, heat a separate small non-stick pan over medium heat with the remaining 1 tablespoon of vegetable oil. Crack the eggs into the pan and fry them to your desired doneness (sunny-side up, over easy, etc.).
⏱️ 3 min - 7
Divide the kimchi fried rice among four serving bowls. Top each serving with a fried egg. Garnish generously with chopped scallions, toasted sesame seeds, and shredded nori (if using). Serve immediately.
⏱️ 2 min