Kimchi Fried Rice with Veggies and Egg
Spicy, tangy, and veggie-packed kimchi fried rice, topped with a fried egg. A quick 20-minute meal perfect for using up leftovers.
Servings: 4
Calories: 365kcal
Equipment
- Wok or large skillet – A wok gives the best smoky stir-fry flavor, but a big skillet works fine too.
- Spatula or wooden spoon – For stirring and breaking up rice clumps.
- Cutting board + sharp knife – To quickly chop veggies and kimchi.
- Measuring spoons + cups – To portion out soy sauce, mirin, and sesame oil.
- Small frying pan (optional) – If you prefer frying your eggs separately.
Ingredients
- 4 cups cooked rice chilled
- 1 cup kimchi chopped + 2 tablespoon juice
- 1 small onion diced
- 1 green pepper diced
- 1 carrot diced
- 1 cup shelled edamame
- 2 cloves garlic minced
- 4 eggs
- 2 tablespoon soy sauce
- 1 tablespoon mirin
- 2 teaspoon sesame oil
- 2 green onions sliced
- sesame seeds for garnish
Instructions
- Heat sesame oil in a large skillet.
- Add onion, garlic, carrots, edamame and green pepper. Cook until just tender.
- Add rice and edamame. Stir-fry, breaking up clumps.
- Stir in chopped kimchi and cook for 1 minute.
- Pour in soy sauce, mirin, and kimchi juice. Toss to coat.
- Fry eggs separately or on the side of the skillet.
- Serve rice topped with fried eggs and green onion.
Notes
- Day-old rice works best for texture.
- Adjust kimchi amount based on spice preference.
- Add a splash of gochujang for extra heat.
- Leftovers reheat best in a hot skillet with a little oil.
Nutrition
Calories: 365kcal | Carbohydrates: 57g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 763mg | Potassium: 495mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3027IU | Vitamin C: 27mg | Calcium: 101mg | Iron: 3mg
