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Kimchi Fried Rice with Fried Eggs finished recipe

Kimchi Fried Rice with Fried Eggs

This kimchi fried rice combines cold cooked rice with tangy kimchi, savory gochujang, garlic, scallions, and toasted sesame oil, topped with fried eggs for a substantial meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Ingredients Method Notes

Ingredients
  

For the Kimchi Fried Rice
  • 3 cups cold cooked short- or medium-grain white rice
  • 1.5 cups well-fermented kimchi drained and roughly chopped
  • 1/4 cup kimchi juice reserved from the container
  • 2 tablespoons neutral cooking oil divided
  • 1/2 cup finely chopped yellow onion
  • 4 medium scallions thinly sliced with white and green parts separated
  • 2 cloves garlic finely minced
  • 1 tablespoon gochujang
  • 1 tablespoon soy sauce
  • 1 teaspoon granulated sugar
  • 2 teaspoons toasted sesame oil
For Serving
  • 4 large eggs
  • 2 teaspoons toasted sesame seeds optional
  • 1 sheet roasted gim Korean seaweed; crumbled, optional

Method
 

Method
  1. Transfer leftover kimchi fried rice to shallow, airtight containers and refrigerate it within 2 hours of cooking. Store for up to 4 days. Keep leftover fried eggs in a separate covered container when possible.
  2. For freezing, cool the rice promptly and freeze it without the fried eggs in airtight containers or freezer bags for up to 1 month for the best texture. Press out excess air before sealing. Thaw overnight in the refrigerator, or reheat directly from frozen with a small splash of water.
  3. Reheat the rice in a lightly oiled skillet over medium heat, stirring occasionally, until steaming hot. It can also be microwaved in a covered, microwave-safe container; stir midway through heating to eliminate cold spots. Reheated leftovers should reach 165°F (74°C).
  4. For advance preparation, cook and refrigerate the rice up to 1 day ahead. The onion, scallions, garlic, and kimchi can also be chopped and refrigerated separately for up to 1 day. Mix the seasoning sauce shortly before cooking so it remains easy to stir and pour.

Notes

For the best texture, ensure the rice is cold and well-separated before frying.

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