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!
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.
Sauté Aromatics: Heat vegetable oil in a large skillet or wok over medium heat. Add minced garlic and sliced green onions, sautéing until fragrant.
Add Kimchi: Stir in the chopped kimchi and cook for 2-3 minutes until it's heated through and slightly caramelized.
Incorporate Rice: Add the rice to the skillet, breaking up any clumps. Stir-fry for 2-3 minutes to combine with the kimchi mixture.
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.
Cook Eggs: In a separate non-stick pan, cook the eggs sunny-side-up to your desired doneness.
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.
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