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Easy 15-Minute Kimchi Fried Rice with Fried Egg

A molded serving of vibrant kimchi fried rice topped with a sunny-side-up egg, featuring a runny yolk dripping down the side.
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Make this quick and savory Kimchi Fried Rice (Bokkeumbap) in 15 minutes using leftover rice. It delivers bold, spicy, and tangy Korean flavors perfect for a weeknight dinner.

Ingredients

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  • 2 cups cold, day-old cooked white rice
  • 1 cup chopped aged kimchi
  • 2 tablespoons kimchi juice
  • 4 ounces bacon or pork belly, chopped (optional)
  • 1 tablespoon neutral cooking oil
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon Gochujang (Korean chili paste)
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 2 large eggs
  • 1 scallion, sliced, for garnish
  • 1 teaspoon toasted sesame seeds, for garnish

Instructions

  1. If using bacon or pork belly, cook it in a large skillet over medium heat until crisp. Remove the meat with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the pan. If not using meat, add 1 tablespoon of cooking oil to the pan.
  2. Add the diced onion to the skillet and cook for 2 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the chopped kimchi to the skillet. Stir and cook for 3 to 4 minutes until the kimchi softens and darkens slightly.
  4. Add the cold rice to the skillet. Break up the rice clumps with your spatula and stir well to combine with the kimchi mixture. Cook for 3 minutes, pressing the rice against the hot pan surface to achieve a slight crispness.
  5. Stir in the kimchi juice, Gochujang, and soy sauce. Mix thoroughly until the rice is evenly coated and heated through, about 2 minutes.
  6. Remove the skillet from the heat. Stir in the sesame oil and the reserved bacon or pork belly, if using.
  7. In a separate small pan, cook the two eggs sunny-side up or over easy, so the yolk remains runny.
  8. Divide the kimchi fried rice into two bowls. Top each serving with one fried egg. Garnish with sliced scallions and toasted sesame seeds.

Notes

  • Using cold, day-old rice is key for achieving the best texture in fried rice; it prevents the rice from becoming mushy.
  • For a vegetarian version, skip the bacon and add 1/2 cup of diced firm tofu or vegan sausage during step 2.
  • Adjust the amount of Gochujang to control the spice level of your dish.

Nutrition

Find it online: https://delishcraze.com/kimchi-fried-rice-recipe-easy-quick-bokkeumbap/