Kimchi Fried Rice
Prep 15 minutes
Cook 15 minutes
Total 30 minutes
- 2 cups or about 14-16 ounces kimchi, cut into bite-size pieces
- 4 cups, more or less, of cooked short-grain brown rice, or about 2½
- cups uncooked (Day-old rice works great here, if you have it on hand—though I never do. )
- 2 tablespoons Canola oil (or another neutral oil like grapeseed) plus more for frying the eggs
- 1 tablespoon butter
- 1 tablespoon gochujang (sold in Korean markets but I’ve also seen it at Whole Foods) (optional)
- 1 tablespoon sesame oil
- 4 eggs
- salt and pepper to taste
- Scallions, green parts only, thinly sliced (optional)
- nori (dried seaweed), crumbled (optional)
- 1. Heat a large frying pan on medium heat and add the Canola oil. Add the kimchi and fry for a few minutes until it is heated through.
- 2. Add the butter and gochujang. Stir until butter is melted and the paste is evenly distributed.
- 3. Add the rice. Use a spatula to break it up and mix it around so all the rice is evenly coated. Add sesame oil. Mix. Spread the rice evenly on the pan and let it sit for a couple minutes so the bottom turns a little crispy and brown.
- 4. While the rice is browning, fry the eggs in a separate pan, making sure to keep the yolks runny. (I always cover the pan with a lid, which helps set the whites.) Once they're done, season with just a touch of salt and pepper.
- 5. Mix the rice again using the spatula and then divide evenly among two or three bowls. Top each bowl with a fried egg and a nice sprinkling of the chopped scallions and crushed seaweed. Enjoy.