Kimchi Fried Rice (Kimchi Bokkeumbap) with Egg

Korean kimchi fried rice made with aged kimchi, cold leftover rice, and green onion oil, topped with a fried egg. Ready in 20 minutes with chewy texture and deep savory flavor.

Course Dinner, Lunch, Rice Dishes

Cuisine Korean

Diet Gluten Free, Low Lactose, Vegetarian

Keyword aged kimchi recipe, classic kimchi fried rice, crispy kimchi fried rice, easy Korean dinner, kimchi bokkeumbap, kimchi fried rice, Korean kimchi fried rice, Korean weeknight dinner, leftover rice fried rice, quick Korean rice dish

Cook Time 20

Servings

Calories 699

Author Hyegyoung K. Ford

Ingredients

2 cup (300 g) day-old rice cold
1 cup (150 g) sour kimchi chopped
1 tbsp (15 ml) soy sauce
1 tbsp (5 g) Korean chili flakes (gochugaru) optional
1 tsp (4 g) sugar
2 tsp (10 g) mayonnaise
2 tbsp (30 ml) oil
2 green onion chopped
1 tbsp (15 ml) sesame oil
1 tbsp (9 g) toasted sesame seeds

Optional Toppings

2 eggs fried to sunny side up
1 packet (5 g roasted seaweed snacks (gim)

Instructions

In a bowl, mix chopped kimchi with soy sauce, gochugaru (if using), sugar, and mayonnaise. Set aside.
Heat oil in a large skillet over medium-high heat. Add chopped green onion and cook for about 1 minute, until lightly golden and fragrant.
Add the seasoned kimchi to the skillet. Cook for 3–4 minutes, stirring often, until the moisture cooks off and the kimchi softens.
Add cold rice to the skillet. Gently break up clumps with the edge of a spatula and stir-fry until well combined and heated through. Let the rice sit undisturbed for 20–30 seconds to lightly crisp before the final stir. Remove from heat. Drizzle with sesame oil and sprinkle with toasted sesame seeds. Toss to combine.
Top with fried eggs and crumbled roasted seaweed snacks, if using. Serve hot.

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