Main CourseDinnerLunch

Kimchi Fried Rice with Egg

Name: Kimchi Fried Rice with Egg
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: korean
Ingredients: 350 g cooked rice day-old, cold; 1 cup kimchi chopped; 2 tbsp kimchi juice; 100 g tofu firm, pressed, diced; 0.5 pcs yellow onion diced; 2 clove garlic minced; 1 tbsp gochujang; 1 tbsp soy sauce; 1 tsp sesame oil; 1 tbsp vegetable oil; 2 pcs egg; 1 tbsp scallion chopped (optional); 0.5 tsp sesame seed toasted (optional)

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

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

67%Score

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

Storage

Store leftover kimchi fried rice in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or on the stovetop with a splash of water until warmed through.