Kimchi Fried Rice with Fried Egg recipe - ingredients, nutrition and when to eat it
This familiar home-style dish features well-fermented kimchi stir-fried with rice and topped with a fried egg.
This familiar home-style dish features well-fermented kimchi stir-fried with rice and topped with a fried egg. The spicy kimchi pairs perfectly with the rich egg, making it a satisfying lunch for one or an easy dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 411g serving): 553.3 kcal · protein 15.7g · carbohydrate 77.9g · fat 18.3g · sodium 911.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the kimchi has a lot of juice, the fried rice can turn soggy, so stir-fry the kimchi first to cook off some of the moisture.
Tips: Gently warm cold rice before stir-frying so the grains separate more easily in the pan.
Tips: If frying the egg separately feels like too much work, push the fried rice to one side and cook the egg in the empty space.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Napa cabbage kimchi — 80 g
- Egg — 1 pc
- Onion — 30 g
- Green onion — 15 g
- Garlic — 1 tsp
- Cooking oil — 2 tsp
- Soy sauce — 1 tsp
- Korean red pepper flakes — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp