Easy Kimchi Fried Rice ㅣSingle Serving Recipe

Ingredients

• 2-3 tablespoons Green Onion (chopped fine, green parts only)
• 2 tablespoons Vegetable Oil (high smoke‑point oil such as canola or grapeseed)
• 1 cup Kimchi (chopped; preferably 2‑week aged for depth of flavor)
• 1 tablespoon Soy Sauce (regular or low‑sodium)
• 0.5-1 teaspoon Brown Sugar (optional; adjust to balance kimchi sourness)
• 1.5 cups Cooked Rice (preferably day‑old, short or medium grain)
• 1 teaspoon Gochujang (Korean red pepper paste)
• 1 tablespoon Gochugaru (optional Korean chili flakes for extra heat)
• 1 tablespoon Kimchi Juice (optional; adds umami and moisture)
• 1 large Egg (fried in the center of the rice; pinch of salt)
• pinch Salt (for seasoning the egg)

Instructions

1. Prep the aromatics

   Trim the green onion, discard the root end, and finely chop 2‑3 tablespoons of the green parts. Set aside.

   Time: PT2M

2. Heat oil and aromatize

   Add 2 tablespoons of vegetable oil to a large skillet over medium heat. When the oil shimmers, add the chopped green onion and stir‑fry until fragrant, about 1‑2 minutes.

   Time: PT2M

   Temperature: Medium heat

3. Stir‑fry kimchi

   Add 1 cup of chopped kimchi to the skillet. Stir‑fry on medium heat for at least 3 minutes until the kimchi softens and releases its juices.

   Time: PT3M

   Temperature: Medium heat

4. Season with soy sauce and sugar

   Drizzle 1 tablespoon soy sauce over the kimchi. If the kimchi is very sour, add 0.5‑1 teaspoon brown sugar. Stir and let the mixture come to a gentle boil, allowing the sugar to caramelize, about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

5. Add rice and gochujang

   Add 1.5 cups of cooked, day‑old rice to the pan. Stir‑fry, breaking up any clumps. Mix in 1 teaspoon gochujang, and if desired, 1 tablespoon gochugaru or kimchi juice for extra heat and flavor. Cook for another 2 minutes until everything is evenly coated and heated through.

   Time: PT2M

   Temperature: Medium heat

6. Create a well for the egg

   Push the fried rice to the edges of the skillet, forming a small well in the center. Add a splash of oil to the well.

   Time: PT1M

7. Fry the egg

   Crack the egg into the well, sprinkle a pinch of salt, and fry to your preferred doneness. For a runny yolk, cover the skillet with a lid and cook 1‑2 minutes; for a firmer yolk, leave uncovered and cook 3 minutes.

   Time: PT3M

   Temperature: Medium heat

8. Serve

   Slide the skillet onto a plate, or serve directly from the pan. Enjoy the kimchi fried rice while hot, with the fried egg on top.

   Time: PT0M

Nutrition Facts

Calories

450

Protein

12g

Carbohydrates

55g

Fat

15g

Fiber

3g