Spicy Kimchi Fried Rice with a Sunny-Side-Up Egg

This kimchi fried rice recipe brings together the tangy, spicy flavors of fermented kimchi with the savory depth of fried rice, topped with a perfectly cooked sunny-side-up egg. It’s a quick, satisfying dish that embodies the blossoming global flavor trend.

Ingredients:

• 2 cups cooked jasmine rice (preferably day-old)
• 1 cup chopped kimchi
• 2 tablespoons kimchi juice
• 1 tablespoon gochujang (Korean red chili paste)
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 2 green onions, sliced
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 2 eggs
• Optional: toasted sesame seeds and nori strips for garnish

Instructions:

1. Prepare the Rice: If using freshly cooked rice, spread it out on a tray to cool and dry out slightly. Pro tip: Day-old rice works best for fried rice dishes.
2. Sauté Aromatics: Heat vegetable oil in a large skillet or wok over medium heat. Add minced garlic and sliced green onions, sautéing until fragrant.
3. Add Kimchi: Stir in the chopped kimchi and cook for 2-3 minutes until it’s heated through and slightly caramelized.
4. Incorporate Rice: Add the rice to the skillet, breaking up any clumps. Stir-fry for 2-3 minutes to combine with the kimchi mixture.
5. Season: Mix in the kimchi juice, gochujang, soy sauce, and sesame oil. Continue to stir-fry for another 2-3 minutes until everything is well combined and heated through.
6. Cook Eggs: In a separate non-stick pan, cook the eggs sunny-side-up to your desired doneness.
7. Serve: Divide the kimchi fried rice into bowls, top each with a sunny-side-up egg, and garnish with toasted sesame seeds and nori strips if desired.

Serving Suggestions:

This dish pairs well with a simple cucumber salad or miso soup for a complete meal. For added protein, consider mixing in diced tofu or leftover grilled chicken during the stir-frying process.

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By embracing the global flavor trend, this kimchi fried rice recipe offers a delicious way to explore international cuisines from the comfort of your kitchen. It’s a testament to the evolving palate of home cooks in 2025, eager to experiment and enjoy diverse, bold flavors.