Photo by GoodEats YQR on Unsplash
Korean Kimchi Fried Rice with Crispy Fried Egg
Stir-fried kimchi and garlic with spring onions, then mixed with cooled jasmine rice, using sesame oil and soy sauce.
- 200 g jasmine rice
- 150 g kimchi
- 2 pieces large eggs
- 4 pieces spring onions
- 3 pieces garlic cloves
- 2 tbsp sesame oil
- 3 tbsp soy sauce
- 3 tbsp vegetable oil
- 1 tbsp sesame seeds
- 1 tbsp gochujang paste
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Add to a shopping listHow the shopping list works →- Step 1
Cook rice according to package instructions and let cool completely, preferably overnight in fridge
- Step 2
Roughly chop kimchi and reserve 2 tbsp of kimchi juice
- Step 3
Finely chop garlic and slice spring onions, separating white and green parts
- Step 4
Heat 1 tbsp vegetable oil in large wok or frying pan over high heat
- Step 5
Add garlic and white parts of spring onions, stir-fry for 30 seconds until fragrant
- Step 6
Add chopped kimchi and stir-fry for 2-3 minutes until slightly caramelised
- Step 7
Add cold rice, breaking up clumps with spatula, stir-fry for 3-4 minutes
- Step 8
Mix soy sauce, gochujang, and kimchi juice in small bowl
- Step 9
Pour sauce over rice, toss well and stir-fry for 2 minutes until heated through
- Step 10
Add sesame oil and half the green spring onions, toss once more
- Step 11
Heat remaining oil in separate pan, fry eggs until whites are crispy and yolks runny
- Step 12
Serve rice topped with fried eggs, remaining spring onions and sesame seeds
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