Kimchi Egg Fried Rice
Tangy kimchi, fluffy rice, and soft scrambled eggs come together in a fast, savory fried rice that tastes bold and comforting. It is a great way to use leftover rice and makes a satisfying small main or hearty side.
For 4 servings
- prep
Prepare the rice and toppings.
1.Break up any clumps in the cooled rice with clean fingers or a fork.2.Chop the kimchi finely so it mixes evenly through the rice.3.Separate the spring onion whites and greens, then keep them aside separately.4.Beat the eggs in a bowl with the black pepper and salt. - fry · ~2 min
Scramble the eggs.
Heat 1 tbsp oil in a wide pan over medium heat. Pour in the eggs and cook gently, stirring just until softly set. Transfer to a plate.
TIPDo not overcook the eggs here; they will warm again with the rice. - saute · ~4 min
Cook the kimchi base.
1.Add the remaining 1 tbsp oil to the same pan.2.Add the spring onion whites and garlic, then cook until fragrant (30-40 sec).3.Add the chopped kimchi and cook over medium-high heat until slightly jammy (2-3 min).4.Stir in the soy sauce and sesame oil.TIPLet the kimchi fry a little instead of just warming it; this deepens the flavor. - saute · ~4 min
Fry the rice.
Add the cooled rice to the pan and toss well so every grain is coated. Stir-fry over high heat for 3 to 4 minutes until the rice is hot and lightly toasted at the edges.
TIPCold rice works best because it stays separate and does not turn mushy. - assemble · ~1 min
Fold in the eggs and greens.
Return the scrambled eggs to the pan and add most of the spring onion greens. Toss gently for 30 to 45 seconds until everything is evenly mixed and heated through.
- garnish
Garnish with sesame seeds and the remaining greens.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Spread freshly cooked rice on a tray to cool quickly if you do not have day-old rice; dry grains fry up better.
- 2Squeeze very wet kimchi lightly before chopping so the rice fries instead of steaming.
- 3Cook the kimchi until it looks glossy and slightly reduced; that jammy stage gives deeper flavor than raw kimchi.
- 4Use a wide pan or wok so the rice can contact the heat and toast at the edges instead of clumping.
- 5Add soy sauce around the hot pan, not directly onto the rice mound, so it disperses evenly without soggy spots.
- 6Fold the soft eggs back in at the end to keep distinct tender curds rather than dry bits.
- 7Taste before adding extra salt because kimchi and soy sauce already bring plenty of salinity.
Adapt it for your goals.
High-protein
Add extra egg or stir in diced tofu for a more filling bowl with the same kimchi-forward flavor.
low oilLow-oil
Use a well-seasoned nonstick pan and reduce the oil slightly; the fried rice will be a bit less rich but still flavorful.
vegetarianVegetarian
Use vegetarian kimchi made without fish sauce or shrimp for the same tangy taste in a meat-free version.
spicierSpicier
Add a spoonful of kimchi juice or a little gochugaru while frying the kimchi for extra heat and punch.
Why this is on our healthy list.
Protein from Eggs
The eggs add satisfying protein and help make this fried rice a more balanced small main dish.
Fermented Kimchi Benefits
Kimchi brings fermented vegetables, bold flavor, and a tangy element that can make a simple rice dish more interesting.
Aromatic Allium Boost
Garlic and spring onion add flavor depth so the dish tastes full without needing many extra ingredients.
Frequently asked questions
Yes, but cool it first and break up the grains well. Fresh hot rice is softer and can turn mushy if added straight to the pan.
