Kimchi Fried Brown Rice & Fried Egg Bowl
Brown rice stir-fried with sour kimchi, chicken and scallions, topped with a fried egg.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Makes
- 4 bowls
Kimchi fried rice works best with cold, day-old rice and kimchi that has turned sour with age. Frying the kimchi first in a little oil before the rice goes in deepens its flavor. Diced chicken adds protein, and a fried egg on top is traditional.
Why this recipe works
Cold rice has dried out slightly, so it fries into separate grains instead of a sticky mass. Frying the kimchi caramelizes it and mellows its sourness.
Ingredient notes
Older, sourer kimchi gives better flavor here than fresh. Cook eggs until the yolks are firm for anyone who is pregnant or immunocompromised.
Common mistakes
- Using freshly cooked warm rice, which turns mushy.
- Adding the sesame oil over high heat, which dulls its flavor.
What to serve with it
Toasted seaweed snacks crumbled on top.
Meal prep
Fried rice reheats well; cook eggs fresh.
More bowls like this
Cooking tips
Spread the rice flat and let it sit a minute to crisp. Taste before adding soy sauce; kimchi is already salty.
Swaps and variations
Use white rice or diced cooked pork. Use tofu instead of chicken for a vegetarian version (check the kimchi; many contain fish sauce).
Storing and reheating
Refrigerate within 1 to 2 hours (cool rice quickly by spreading it out) for up to 3 days. Reheat until steaming hot (165°F / 74°C).
Recipe
Kimchi Fried Brown Rice & Fried Egg Bowl
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Makes
- 4 bowls
Ingredients
You’ll need: wok or large skillet; nonstick skillet; instant-read thermometer
Method
-
Heat 1 tablespoon oil in a wok over medium-high heat. Cook the chicken 5 to 6 minutes, stirring, until browned and 165°F (74°C). Transfer to a plate.
-
Add the kimchi to the wok and stir-fry 3 minutes, until it darkens and smells toasty.
-
Add the rice, breaking up clumps, and stir-fry 4 to 5 minutes, until hot and slightly crisp in places.
-
Stir in the gochujang, soy sauce, kimchi juice and the chicken and toss 1 to 2 minutes. Turn off the heat and stir in the sesame oil and most of the scallions.
-
In a nonstick skillet, fry the eggs in the remaining oil over medium heat 3 minutes, until the whites are set and the edges crisp.
-
Divide the rice among 4 bowls and top each with an egg and the remaining scallions.
Questions
Why does cooked rice need to cool quickly?
Rice can carry spores of Bacillus cereus; cooling within an hour or two and refrigerating keeps it safe.
Is it very spicy?
Medium; reduce the gochujang for mild.
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