Description
Korean comfort meets culinary excitement in this sizzling kimchi fried rice. Quick and easy, this dish blends spicy kimchi, crispy rice, and savory eggs for a flavor-packed meal that transports you straight to Seoul’s bustling street kitchens.
Ingredients
Scale
Kimchi Fried Rice
Main Ingredients:
- 2 cups cold cooked white rice
- 1 cup drained Napa cabbage kimchi
- 2 large eggs
Flavor Enhancers:
- 1 tablespoon gochugaru (Korean pepper flakes)
- 1 tablespoon plus 1 ½ teaspoons soy sauce
- 1 tablespoon kimchi brine
- 1 tablespoon granulated sugar
- 1 tablespoon mayonnaise
- 1 tablespoon toasted sesame oil
- ¼ teaspoon kosher salt
Cooking and Garnish Ingredients:
- 2 tablespoons unsalted butter
- 1 tablespoon neutral oil (canola or vegetable)
- 4 medium scallions
- Toasted sesame seeds (for garnish)
Instructions
- Prepare ingredients by thinly slicing scallions, setting aside of dark green parts for garnish, and finely chopping kimchi to ensure even distribution throughout the dish.
- Create a flavor-packed sauce by whisking together mayonnaise, kimchi brine, sugar, gochugaru (Korean red pepper flakes), and soy sauce in a mixing bowl until smooth and well-combined.
- Heat butter in a wok or large skillet over medium-high heat (350°F / 175°C), allowing it to melt and become slightly foamy.
- Sauté chopped scallions for 30-45 seconds until fragrant and lightly softened, releasing their aromatic oils.
- Add chopped kimchi to the wok, stirring continuously and cooking for 2-3 minutes until the kimchi becomes tender and slightly caramelized.
- Pour the prepared sauce mixture into the wok, stirring to coat the kimchi and scallions evenly, and cook until the liquid is mostly absorbed.
- Incorporate cooked rice into the mixture, using a spatula to break up any clumps and ensure each grain is well-coated with the sauce and kimchi.
- Stir-fry the rice for 3-4 minutes, allowing it to develop slight crispy edges and absorb the flavors.
- Season the fried rice with sesame oil and salt, tasting and adjusting the seasoning as needed for balanced flavor.
- In a separate non-stick skillet, heat neutral oil over medium heat and carefully crack eggs, cooking until the whites are set but the yolks remain runny.
- Transfer the kimchi fried rice to serving plates, top each portion with a perfectly fried egg, and garnish with reserved green scallion slices and a sprinkle of sesame seeds.
Notes
- Kimchi transforms ordinary fried rice into a tangy, spicy Korean-inspired comfort meal bursting with complex flavors.
- Chopping kimchi and draining excess liquid ensures crispy, well-distributed ingredients throughout the rice.
- Creating a quick sauce with mayonnaise, kimchi brine, and gochugaru adds depth and umami to the dish.
- High heat and constant stirring are crucial for achieving perfect texture and preventing rice from becoming mushy.
- Frying eggs with runny yolks provides a rich, creamy element that beautifully coats the rice when broken.
- Using day-old rice helps prevent clumping and creates a better texture for successful stir-frying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 2
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 230 mg