Kimchi Fried Rice with Fried Egg (Korean)

Spicy and flavorful kimchi fried rice topped with a crispy fried egg, using leftover rice for a quick Korean dinner.

Ingredients

• 3 cups, cold Leftover cooked rice
• 1 1/2 cups, chopped, well-fermented preferred Kimchi
• 1-2 tbsp, adjust to taste Gochujang (Korean chili paste)
• 1 tbsp Tamari
• 3 large Eggs
• 1/2, chopped Yellow Onions
• 1 tbsp Extra Virgin Olive Oil
• 1 tbsp Sesame oil
• 2, sliced Green onions
• 1 tsp Toasted sesame seeds
• 2 tbsp Neutral oil (like canola or grapeseed)

Instructions

1. Heat neutral oil in a large skillet or wok over medium-high heat. The pan should be hot before adding the kimchi.
2. Add chopped yellow onions and cook for 2-3 minutes, until softened. Add kimchi and cook for 5-7 minutes, stirring frequently, until slightly caramelized and fragrant.
3. Stir in cold cooked rice, gochujang, and tamari. Break up any clumps of rice and mix well to combine. Press the rice mixture down firmly into the pan and allow it to sit undisturbed for 2-3 minutes to develop a crispy crust. Stir and repeat. Cook for another 5 minutes, stirring occasionally, until the rice is heated through and slightly crispy.
4. Meanwhile, fry the eggs in a separate pan with sesame oil to your liking (over-easy or sunny-side up is recommended).
5. Serve the kimchi fried rice topped with a fried egg, sesame seeds, and garnish with sliced green onions. Drizzle with extra sesame oil for added flavor.

Cuisine: Korean

Suitability:

Prep Time: 10 mins

Cook Time: 20 mins

Serving Size: 3

Meal Type: dinner