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Kimchi Fried Rice

Kimchi Fried Rice Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 1 cup chopped kimchi, juice reserved
  • 1½ tbsp unsalted butter, divided
  • 3 cups cooked short-grain rice (preferably day-old)
  • 1 tbsp soy sauce
  • 1 tsp gochujang (optional)
  • 2 large eggs
  • 2 scallions, thinly sliced
  • 1 tsp sesame oil
  • Salt, to taste

Method
 

  1. Sauté the kimchi: Melt 1 tbsp butter in a large skillet over medium-high heat. Add kimchi and cook 2-3 minutes until softened and caramelized. Stir in gochujang if using.
  2. Crisp the rice: Add remaining ½ tbsp butter, then the cold rice, breaking up clumps. Spread in an even layer and cook undisturbed 2-3 minutes until crispy. Drizzle with soy sauce and kimchi juice, stir-fry 2 more minutes until coated and crunchy.
  3. Fry the eggs: Push rice to side, crack eggs into the pan. Cook 2-3 minutes for runny yolks, season with salt and pepper.
  4. Plate and serve: Divide rice between bowls, top with eggs, scatter scallions, and drizzle sesame oil. Eat right away.

Notes

For the crispiest rice, use day-old rice straight from the fridge. If you don’t have gochujang, a pinch of red pepper flakes works too.