Korean Egg and Kimchi Fried Rice
KoreanOther InternationalDesi eggsEasy
Korean kimchi fried rice with a soft egg on top — tangy, spicy and deeply comforting. A quick way to use leftover rice.
Prep time10 min
Cook time10 min
Total time20 min
Servings2
Ingredients
- 2 Desi eggs
- 2 cups cooked rice, cooled
- 1 cup kimchi, chopped (alternative: pickled cabbage or achar)
- 2 spring onions, chopped
- 1 tbsp cooking oil
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sesame seeds
- Salt to taste
Method
- Fry the eggs sunny-side up; set aside.
- Fry the kimchi for 2 minutes in the same pan.
- Add the rice and soy sauce; toss on high heat for 3 minutes.
- Divide into bowls and top each with an egg.
- Drizzle with sesame oil and sprinkle sesame seeds and spring onions.
Nutrition — estimated per serving
Calories (estimate)400 kcal
Protein (estimate)13 g
Fat (estimate)14 g
Carbs (estimate)46 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition values are estimates. Pickled cabbage or mild achar replaces kimchi. Day-old rice fries best. Cook eggs fully. Contains egg, soy and sesame.