Kimchi Fried Rice
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 (16 ounce) jar mild kimchi, finely chopped, juice reserved
- 4 cups cooked brown rice
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame seeds, plus more for garnish
- 2 teaspoons sesame oil
- 4 large eggs
- Kosher salt to taste
- 2 green onions, sliced on the bias
- Melt oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Fry the onion and garlic until translucent, 2 to 3 minutes.
- Add the chopped kimchi and cook until the kimchi has dried and begun to crisp, 3 to 4 additional minutes.
- Stir the rice, reserved kimchi juice, soy sauce, sesame seeds, and sesame oil into the kimchi mixture and cook until the rice is warmed through, about 3 minutes; divide between four bowls.
- Wipe skillet clean. Melt butter in clean skillet over medium heat. Crack eggs into the butter and fry to your desired doneness; season with salt.
- Top the fried rice with eggs; garnish with green onions and sesame seeds.
If you’re watching your fat intake, swap the butter for oil, and poach or hard boil your eggs to eliminate the need for cooking fat.
What others are saying
Steven Gomes says:
I used oil instead of butter and made hard boil your eggs in my pressure cooker, as suggested in the tip box. Turned out great.
Jenny J says:
I made the kimchi fried and added beef bulgogi. Such a hearty, tasty dish. It's one of my favorite recipes to make. I use store bought kimchi, but really, really want to try making my own.
Jeremy Hughes says:
Favorite fried rice recipe. The only thing that would have made this dish better is if I would have used homemade kimchi, or maybe add some Korean beef. I'll try that next time.
Elise Ballard says:
The butter in this recipe lends a richness and depth that makes it as hearty as can be, with no meat. The kimchi to rice ratio is just right - lots of zing and lots of cabbage mixed in with the brown rice. I ate mine with nori because I love nori and it goes well.
Aja A says:
Never been much of a kimchi fan, but after trying out this recipe, I think I may have converted over. If you have some leftover white or brown rice, be sure to reserve it for this recipe. it's full of flavor and the fried egg on top ties everything together. Very happy with how quick and easy it is.