Description
A quick and flavorful Korean-inspired dish combining kimchi, rice, and seasonings, topped with a fried egg.
Ingredients
Scale
- 3 cups cooked white rice, chilled
- 1 cup kimchi, chopped
- 1/2 cup kimchi juice
- 2 tablespoons neutral oil
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup diced carrots
- 2 green onions, sliced, divided
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon gochujang
- 2 eggs
- 1 sheet roasted seaweed, crumbled
- 1 teaspoon sesame seeds
- Salt and black pepper, to taste
Instructions
- Heat 1 tablespoon of neutral oil in a large skillet over medium heat.
- Add the diced onion, garlic, and carrots, and cook for 2 to 3 minutes until softened.
- Stir in the chopped kimchi and cook for 2 minutes until fragrant.
- Add the chilled white rice and break it up gently with a spatula.
- Pour in the kimchi juice, soy sauce, sesame oil, and gochujang, then stir-fry for 3 to 5 minutes until the rice is evenly coated and heated through.
- Stir in half of the sliced green onions and season with salt and black pepper to taste.
- In a separate skillet, heat the remaining oil and fry the eggs until the whites are set and the yolks are still runny.
- Spoon the kimchi fried rice into bowls.
- Top each bowl with a fried egg, crumbled roasted seaweed, sesame seeds, and the remaining green onions.
- Serve hot.
Notes
- Use day-old rice for best texture.
- Adjust gochujang amount for preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 185mg
Keywords: kimchi fried rice, Korean rice bowl, fried egg rice bowl, seaweed rice bowl, spicy rice recipe, quick Korean-inspired dinner