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–+ servings
Kimchi fried rice in a black bowl topped with a jammy halved egg, sesame seeds, sliced scallions, and a drizzle of sesame oil, shot overhead on a dark slate surface

Kimchi Fried Rice

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 420 kcal

Equipment

  • Carbon steel skillet or cast iron pan
  • Small saucepan
  • Slotted spoon
  • Ice bath bowl
  • Wooden spoon or spatula

Ingredients
  

Rice & Kimchi

  • 2 cups day-old cooked jasmine rice cold from the fridge, clumps broken up
  • 1 cup kimchi chopped into bite-sized pieces, aged and sour preferred
  • 3 tablespoons kimchi brine from the kimchi jar

Sauce & Aromatics

  • 1 tablespoon gochujang Korean fermented chili paste; adjust to taste
  • 1 tablespoon soy sauce or tamari for gluten-free
  • 1 teaspoon sesame oil added off heat at the end
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon neutral oil such as avocado oil or vegetable oil, for frying

Toppings

  • 2 large eggs for jammy eggs — boiled 7 minutes then ice-bathed
  • 2 scallions thinly sliced, white and green parts separated
  • 1 teaspoon sesame seeds for garnish
  • 1 sheet nori optional, torn or cut into thin strips for garnish

Instructions
 

Make the Jammy Eggs

  • Bring a small saucepan of water to a full rolling boil. Gently lower the eggs in using a slotted spoon. Cook for exactly 7 minutes.
  • Transfer the eggs immediately to a bowl of ice water and let sit for 2 minutes. Peel carefully and set aside. The yolks should be golden and just barely set.

Fry the Kimchi Base

  • Heat a large carbon steel skillet, cast iron pan, or wok over high heat until very hot. Add the neutral oil and swirl to coat.
  • Add the white parts of the scallions, garlic, and ginger. Stir-fry for 30 seconds until fragrant — do not let the garlic burn.
  • Add the chopped kimchi and stir-fry for 2 to 3 minutes, allowing it to caramelize slightly at the edges. Add the gochujang and soy sauce, stirring to coat the kimchi.

Fry the Rice

  • Add the cold day-old rice to the pan, breaking up any clumps with a wooden spoon or spatula. Spread it into an even layer across the pan.
  • Pour the kimchi brine over the rice. Press the rice down firmly against the hot pan and let it cook undisturbed for 60 to 90 seconds to develop crispy bits on the bottom.
  • Stir and toss everything together, then press down and let sit again for another 30 to 60 seconds. Repeat once more. Taste and adjust seasoning with additional soy sauce if needed.
  • Remove the pan from heat and drizzle the sesame oil over the rice. Toss once more to combine.

Assemble and Serve

  • Divide the kimchi fried rice between two bowls. Halve the jammy eggs and nestle one per bowl on top of the rice.
  • Garnish with the sliced green parts of the scallions, sesame seeds, and nori strips if using. Serve immediately.

Notes

Day-old rice tip: Spread freshly cooked rice on a baking sheet and refrigerate uncovered for at least 4 hours (or overnight) for the best frying texture. Storage: Kimchi fried rice keeps in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet with a drizzle of sesame oil. Store jammy eggs separately. Gluten-free: Use tamari in place of soy sauce. Protein boost: Add diced firm tofu, shredded rotisserie chicken, or sliced spam with the kimchi.

Nutrition

Calories: 420kcalCarbohydrates: 54gProtein: 17gFat: 15gSodium: 870mgFiber: 3gSugar: 5g
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