Kimchi Fried Rice with Jammy Eggs

Name: Kimchi Fried Rice with Jammy Eggs
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 3 servings
Cuisine: American
Ingredients: 3 cups cold cooked rice (day-old is best); 1 cup chopped kimchi, plus 2 tbsp kimchi juice; 2 tbsp butter; 1 tbsp neutral oil; 3 scallions, sliced (whites and greens separated); 2 garlic cloves, minced; 1 tbsp soy sauce; 1 tbsp gochujang; 1 tsp toasted sesame oil; 3 large eggs; Toasted sesame seeds, for serving

A punchy kimchi fried rice topped with soft, jammy eggs for an easy weeknight bowl.

Prep: 10 · Cook: 18 · Total: 28 · Serves: 3 · Difficulty: Easy · Rating: 4.7/5 (676 reviews)

INSPIRED BY

Korean diner-style kimchi bokkeumbap

Inspired by late-night Korean diner fried rice bowls with kimchi and eggs.

Story

This one tastes like something you would order at a roadside diner, but you can knock it out at home without breaking a sweat. I love how it hits the sweet spot, salty, crispy, and saucy, all in one bite. Keep the heat high where it counts, then back it off so nothing dries out. Put it on the table fast and do not overthink it, that is the whole point.

By Theo

Ingredients

3 cups cold cooked rice (day-old is best)
1 cup chopped kimchi, plus 2 tbsp kimchi juice
2 tbsp butter
1 tbsp neutral oil
3 scallions, sliced (whites and greens separated)
2 garlic cloves, minced
1 tbsp soy sauce
1 tbsp gochujang
1 tsp toasted sesame oil
3 large eggs
Toasted sesame seeds, for serving

Instructions

Bring a small pot of water to a boil. Gently add eggs, boil 7 minutes, then cool under cold water and peel.
Heat a large skillet or wok over medium-high heat, add neutral oil and butter.
Add scallion whites, garlic, and chopped kimchi, cook until the kimchi edges start to caramelize, about 3 minutes.
Add rice and press it into the pan, then stir and toss until hot with a few crisp bits, about 5 minutes.
Stir in gochujang, soy sauce, kimchi juice, and sesame oil, toss until evenly red and glossy.
Serve topped with halved jammy eggs, scallion greens, and sesame seeds.

Chef Tips

Cold rice fries better than fresh rice, it stays bouncy and does not clump.
For extra protein, stir in leftover rotisserie chicken in the last minute.
If your kimchi is very spicy, start with half the gochujang and add more to taste.
A squeeze of lime at the end is unexpectedly good.

Cook's Notes

Use a wide pan so the rice can actually fry.
Let the kimchi caramelize before adding rice, that is where the flavor lives.
If you want it less spicy, add a teaspoon of honey to round it out.

View this page on Tastelicious →