Tasty Korean Kimchi Fried Rice and Egg Recipe!

Ingredients

• 2 cups Cooked Rice (day‑old, preferably refrigerated)
• 1 cup Kimchi (chopped, well‑drained)
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (fresh, minced)
• 2 stalks Chinese Chives (roughly chopped (about 30 g))
• ½ cup Peas (frozen or fresh)
• 1 tablespoon Sesame Oil (for flavor, not for deep frying)
• 2 tablespoons Vegetable Oil (high‑smoke‑point oil for wok)
• ½ teaspoon Salt (adjust to taste)
• ¼ teaspoon Sugar (balances kimchi acidity)
• 2 large Eggs (one per serving, fried)
• 1 teaspoon Toasted Sesame Seeds (for garnish)
• 1 teaspoon Gochujang (Korean chili paste, optional garnish)

Instructions

1. Prep All Ingredients

   Mince the garlic and ginger, roughly chop the Chinese chives, slice the kimchi into bite‑size pieces, and measure out peas, sesame oil, salt, sugar, and eggs.

   Time: PT5M

2. Heat the Wok

   Place the wok over high heat and add 2 Tbsp vegetable oil. Let the oil become smoking hot before adding anything.

   Time: PT2M

3. Aromatics

   Add the minced garlic and ginger. Stir‑fry quickly, scraping the sides, until fragrant (about 30 seconds).

   Time: PT1M

4. Add Chinese Chives

   Toss in the chopped Chinese chives and stir for another 30 seconds to release their mild onion flavor.

   Time: PT1M

5. Stir‑Fry the Rice

   Add the day‑old rice, drizzle a thin line of oil around the wok’s edge, and break up any clumps. Toss continuously for 3‑4 minutes until each grain is separated and lightly toasted.

   Time: PT4M

6. Incorporate Kimchi and Peas

   Stir in the chopped kimchi and peas. Cook for 2 minutes, allowing the kimchi’s juices to coat the rice and turn it a bright red.

   Time: PT2M

7. Season

   Season with ½ tsp salt, ¼ tsp sugar, and drizzle 1 Tbsp sesame oil. Toss everything together for another minute.

   Time: PT1M

8. Fry the Egg

   Push the fried rice to one side of the wok, add a little more oil if needed, reduce heat to medium, and crack an egg directly into the wok. Let the whites set and the edges crisp, about 2‑3 minutes, then slide the egg onto the rice.

   Time: PT3M

9. Garnish and Serve

   Sprinkle toasted sesame seeds, a drizzle of gochujang, and extra chopped Chinese chives over the top. Serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

460

Protein

12 g

Carbohydrates

55 g

Fat

15 g

Fiber

4 g