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Crispy Kimchi Fried Rice with Sunny-Side-Up Egg

crispy kimchi fried rice - featured image
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This easy Korean comfort dish features tangy, spicy kimchi fried rice with crispy edges, topped with a gooey sunny-side-up egg. It’s quick, customizable, and perfect for cozy weeknight dinners or potlucks.

Ingredients

Scale
  • 2 cups cooked white rice (preferably cold and day-old, about 10 oz)
  • 1 cup kimchi, chopped (about 5 oz)
  • 2 tablespoons kimchi juice
  • 2 tablespoons neutral oil (canola or vegetable)
  • 1 tablespoon soy sauce (low-sodium optional)
  • 1 teaspoon toasted sesame oil
  • 2 green onions, thinly sliced (plus extra for garnish)
  • 1 small carrot, peeled and diced (optional)
  • 1/2 cup diced cooked protein (pork belly, ham, tofu, or chicken)
  • 1 teaspoon gochugaru (Korean chili flakes, optional)
  • 1/4 teaspoon sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon neutral oil (for frying eggs)
  • Pinch of salt and pepper
  • Roasted seaweed strips (gim), torn or sliced, for garnish
  • Sesame seeds, for garnish
  • Extra sliced green onions, for garnish

Instructions

  1. Gather and measure all ingredients. Chop kimchi, slice green onions, dice carrot and protein.
  2. Heat a large nonstick skillet or wok over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat.
  3. Add chopped kimchi and diced carrot (if using). Stir-fry for 2-3 minutes until kimchi softens and caramelizes.
  4. Add cooked protein and stir-fry for 1 minute to warm through.
  5. Sprinkle in gochugaru (if using), soy sauce, sugar, and kimchi juice. Stir until mixture is vibrant and glossy.
  6. Crumble day-old rice into the pan, breaking up clumps. Stir and toss for 2-3 minutes, letting rice sit undisturbed for 30 seconds at a time to crisp.
  7. Drizzle toasted sesame oil around the pan’s edge and add sliced green onions. Stir for 1 minute, taste, and adjust seasoning.
  8. In a small nonstick pan, heat 1 teaspoon oil over medium. Crack in eggs, sprinkle with salt and pepper, and cook 2-3 minutes until whites are set and yolks are runny.
  9. Scoop crispy kimchi fried rice into bowls or plates. Top each serving with a sunny-side-up egg.
  10. Garnish with roasted seaweed strips, sesame seeds, and extra green onion. Serve immediately.

Notes

Use day-old rice for best crispiness. Adjust spice level with gochugaru or kimchi juice. For vegetarian, use tofu and omit meat. For gluten-free, use tamari. Let rice sit undisturbed for extra crunch. Top with avocado for egg-free version.

Nutrition

Keywords: kimchi fried rice, Korean comfort food, crispy rice, easy dinner, egg, spicy, weeknight meal, vegetarian option, gluten-free option

Find it online: https://hungermind.com/crispy-kimchi-fried-rice-recipe-easy-korean-comfort-with-egg/