Kimchi Fried Rice with Egg
This quick and flavorful kimchi fried rice recipe is a satisfying vegetarian meal. Made with fermented kimchi, day-old rice, and a fried egg, it offers a perfect balance of savory, spicy, and tangy flavors. It's an ideal dish for using up leftover rice and ingredients.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 2
- Difficulty
- Easy
- Per serving
- 519 kcal
Allergen information: may contain eggs, fish, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 350 gcooked rice, day-old, cold
- 1 cupkimchi, chopped
- 2 tbspkimchi juice
- 100 gtofu, firm, pressed, diced
- 0.5 pcsyellow onion, diced
- 2 clovegarlic, minced
- 1 tbspgochujang
- 1 tbspsoy sauce
- 1 tspsesame oil
- 1 tbspvegetable oil
- 2 pcsegg
garnish
- 1 tbspscallion, chopped(optional)
- 0.5 tspsesame seed, toasted(optional)
Equipment
wok · small pan · spatula · large non-stick pan
The method
Step by step
- 1
Heat vegetable oil in a large non-stick pan or wok over medium-high heat.
About 1 min
Cook’s note: Using a non-stick pan helps prevent the rice from sticking.
- 2
Add the diced tofu and cook until golden brown and slightly crispy, about 3-5 minutes. Remove from the pan and set aside.
About 5 min
- 3
Add the yellow onion to the same pan and sauté for 2-3 minutes until softened.
About 3 min
- 4
Stir in the garlic and chopped kimchi, cooking for another 2-3 minutes until fragrant and the kimchi is slightly cooked down.
About 3 min
- 5
Push the ingredients to one side of the pan, then add the cooked rice to the empty side. Break up any clumps with your spatula.
About 1 min
Cook’s note: Cold, day-old rice works best for fried rice as it's less sticky.
- 6
Add the gochujang, soy sauce, kimchi juice, and sesame oil directly onto the rice.
- 7
Mix all ingredients thoroughly, ensuring the sauce is evenly distributed and the rice is coated. Continue cooking for 3-5 minutes, allowing the rice to get slightly crispy.
About 5 min
- 8
Return the cooked tofu to the pan and toss to combine.
- 9
While the rice is finishing, fry the eggs in a separate small pan to your desired doneness (sunny-side up is traditional).
About 3 min
- 10
Divide the kimchi fried rice between two bowls and top each serving with a fried egg.
- 11
Garnish with chopped scallion and toasted sesame seeds, if using, and serve immediately.
Per serving
Nutrition
- Calories
- 518.5kcal
- Protein
- 18.3g
- Carbs
- 69.4g
- Fat
- 19.2g
- Fibre
- 4.4g
- Sugar
- 5.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover kimchi fried rice in an airtight container in the refrigerator.
Reheat in a microwave or on the stovetop with a splash of water until warmed through.
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