Korean · Free
Kimchi Fried Rice
A quick, satisfying one-pan meal that transforms day-old rice and tangy kimchi into a savory, spicy dish crowned with a runny fried egg. It is the perfect weeknight dinner and a great way to use up leftovers.
****+
Prep 10 min · Cook 15 min
Method
Break up the cold day-old rice with your hands or a spoon so there are no clumps, which helps it fry up light and separate.
Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat and cook the diced pork belly for 4 to 5 minutes until it renders its fat and turns golden.
Add the chopped kimchi and the white parts of the green onions, then stir-fry for 4 minutes until the kimchi softens and smells caramelized.
Stir in the gochujang, gochugaru, and garlic and cook for 1 minute until the paste is fragrant and evenly distributed.
Add the rice and kimchi brine, then use a spatula to press and toss the rice so it soaks up the red sauce and heats through completely, about 4 minutes.
Drizzle in the sesame oil, toss once more, then taste and add a splash of soy sauce or extra brine if it needs more punch.
Push the rice to one side or transfer it to plates and wipe the pan clean.
Add the remaining tablespoon of oil and fry the eggs over medium heat until the whites are crisp at the edges and the yolks are still runny.
Mound the fried rice into two bowls and top each with a fried egg.
Finish with the sliced green onion tops, sesame seeds, and crumbled seaweed, then serve immediately while hot.
Chef's tips
- Day-old refrigerated rice is key because fresh warm rice is too moist and will turn gummy when fried.
- The riper and more sour the kimchi, the better the flavor, so save your oldest jar for this dish.
- Break the runny yolk over the rice and stir it in for extra richness in every bite.
Cooking times vary by equipment -- cook to temperature and to taste.
