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Crispy Kimchi Fried Rice Recipe with Perfect Fried Egg

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A quick and easy kimchi fried rice with crispy edges, tangy kimchi, and a perfect fried egg with runny yolk. This comforting dish is flavorful, satisfying, and perfect for busy weeknights.

Ingredients

Scale
  • 3 cups cooked white rice (preferably day-old, about 600g)
  • 1 cup chopped kimchi (about 150g), medium-spicy Napa cabbage kimchi recommended
  • 2 tablespoons vegetable oil (canola or grapeseed oil can be used)
  • 2 cloves garlic, minced
  • 3 stalks green onions, chopped (separate whites and greens)
  • 1 tablespoon soy sauce (low sodium preferred)
  • 1 teaspoon gochujang (optional)
  • 1 teaspoon toasted sesame oil
  • 2 large eggs, room temperature
  • Salt and pepper to taste

Instructions

  1. Chop the kimchi into bite-size pieces, mince the garlic, and slice the green onions, separating the whites and greens for cooking and garnish.
  2. Heat 2 tablespoons of vegetable oil over medium-high heat in a skillet until shimmering but not smoking.
  3. Add minced garlic and the white parts of the green onions. Stir constantly until fragrant and lightly golden, avoiding burning.
  4. Add the chopped kimchi and cook for about 3 minutes until slightly caramelized and softened.
  5. Crumble the cold rice into the pan, mixing well with the kimchi and aromatics. Press the rice down gently with a spatula and let it sit for 1–2 minutes to develop a crisp layer. Repeat pressing and stirring a few times to get crispy bits.
  6. Add soy sauce, gochujang, and sesame oil. Mix thoroughly to coat the rice evenly. Taste and adjust salt and pepper as needed.
  7. In a separate non-stick pan, heat a teaspoon of oil over medium heat. Crack in the eggs and cook until the whites are set but yolks remain runny (or cook longer if preferred). Season lightly with salt and pepper.
  8. Serve the kimchi fried rice hot, topped with the fried egg and a sprinkle of green onion greens. Optionally, drizzle extra sesame oil for aroma.

Notes

Use day-old rice for best crispiness. If using fresh rice, cool it in the fridge for at least an hour. Avoid overcrowding the pan to keep rice crispy. For vegan version, skip the egg and add tofu or mushrooms. Adjust kimchi spice level to taste. Reheat leftovers in a skillet with a splash of water to maintain crispness.

Nutrition

Keywords: kimchi fried rice, crispy fried rice, fried egg, Korean recipe, quick dinner, easy fried rice, comfort food

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