Fermented Kimchi Fried Rice Bowl (Print version)

Enjoy a flavorful kimchi fried rice bowl topped with egg.

# Required ingredients:

→ Main Ingredients

01 - 2 cups cooked jasmine or short-grain rice preferably day-old, cold
02 - 1 cup fermented napa cabbage kimchi, chopped
03 - 2 green onions, sliced
04 - 1 small carrot, julienned
05 - 1/2 cup firm tofu, cubed (optional, for protein)
06 - 2 eggs
07 - 2 tbsp vegetable oil or sesame oil
08 - 1 tbsp soy sauce
09 - 1 tsp gochujang Korean red chili paste, optional
10 - 1 tsp toasted sesame oil
11 - 1 tsp toasted sesame seeds

→ Garnish

12 - Extra green onions, sliced
13 - Nori strips or seaweed flakes, optional

# How to make it:

01 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. If using tofu, add cubes and cook until golden on all sides. Remove and set aside.
02 - Add the remaining oil to the pan. Sauté carrots and white parts of green onions for 1-2 minutes.
03 - Add chopped kimchi and cook for another 2 minutes until fragrant.
04 - Stir in the rice, breaking up clumps. Cook for 3-4 minutes, mixing thoroughly so the rice absorbs the kimchi juices.
05 - Add soy sauce and gochujang if using. Stir well. Return tofu if using to the pan.
06 - Drizzle in sesame oil and scatter over sesame seeds. Toss to combine and taste for seasoning.
07 - In a separate non-stick skillet, fry eggs sunny-side-up or as desired.
08 - Divide fried rice into bowls. Top each with a fried egg, extra green onions, and nori strips if desired.

# Expert Advice:

01 -
  • It’s quick, making dinner hassle-free after a long day.
  • The combination of flavors creates an explosion that keeps you coming back for more.
02 -
  • Always use day-old rice; it makes a world of difference!
  • If you prefer a milder taste, reduce the kimchi amount initially and add more to your liking.
03 -
  • Always fry rice in batches if doubling; overcrowding leads to sogginess.
  • A drizzle of chili oil at the end can kick up the flavor.
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