Kimchi Fried Rice

Kimchi Fried Rice, or Kimchi Bokkeumbap, is a beloved Korean dish that combines the tangy, spicy flavors of kimchi with the satisfying heartiness of fried rice. This recipe is quick and easy, making it perfect for a weeknight dinner or a quick lunch. Topped with a perfectly fried egg and garnished with scallions and sesame seeds, this dish is both beautiful and delicious. Let’s get started!

Ingredients

• 4 medium scallions
• 1 cup drained Napa cabbage kimchi
• 1 tablespoon mayonnaise
• 1 tablespoon kimchi brine
• 1 tablespoon granulated sugar
• 1 tablespoon coarse gochugaru (Korean pepper flakes)
• 1 tablespoon plus 1 1/2 teaspoons soy sauce
• 2 tablespoons unsalted butter
• 2 cups cold cooked white rice
• 1 tablespoon toasted sesame oil
• 1/4 teaspoon kosher salt, plus more as needed
• 1 tablespoon neutral oil, such as canola or vegetable
• 2 large eggs
• Toasted sesame seeds, for garnish

Directions

1. Prepare the Ingredients:
   • Thinly slice the scallions, reserving about 1 tablespoon of the dark green parts for garnish.
   • Finely chop the kimchi.
2. Make the Sauce:
   • In a small bowl, combine 1 tablespoon mayonnaise, 1 tablespoon kimchi brine, 1 tablespoon granulated sugar, 1 tablespoon coarse gochugaru, and 1 tablespoon plus 1 1/2 teaspoons soy sauce.
3. Cook the Aromatics and Kimchi:
   • Melt 2 tablespoons of unsalted butter in a wok or large skillet over medium-high heat.
   • Add the sliced scallions (except for the reserved garnish) and sauté until fragrant, about 1-2 minutes.
   • Add the chopped kimchi and sauté until it softens, about 3-4 minutes.
4. Stir-Fry the Rice:
   • Mix in the mayonnaise sauce mixture and cook until it is absorbed by the kimchi.
   • Add 2 cups of cold cooked white rice, breaking up any clumps, and stir-fry until the rice is well combined with the kimchi and evenly heated through.
5. Season the Rice:
   • Drizzle 1 tablespoon of toasted sesame oil over the rice.
   • Season with 1/4 teaspoon kosher salt, adding more if needed to taste.
   • Stir to combine and ensure the rice is evenly coated with the seasoning.
6. Fry the Eggs:
   • In a separate pan, heat 1 tablespoon of neutral oil over medium heat.
   • Fry the eggs until the whites are set but the yolks are still runny, about 3-4 minutes.
7. Serve:
   • Divide the kimchi fried rice between two bowls.
   • Top each serving with a fried egg.
   • Garnish with the reserved dark green scallion slices and toasted sesame seeds.

Prep and Cooking Times

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Nutritional Information

• Calories: 450 kcal per serving
• Servings: 2

Kimchi Fried Rice is a wonderful way to use leftover rice and kimchi. The combination of flavors and textures—from the crunchy kimchi to the creamy fried egg—makes this dish incredibly satisfying. Whether you’re new to Korean cuisine or a seasoned fan, this recipe is sure to please. Enjoy your culinary journey with this tasty and easy-to-make dish!