Kimchi Fried Rice with Fried Eggs

Crisp-edged kimchi and chilled rice are stir-fried with savory soy sauce and kimchi juice, finished with sesame oil, and topped with a fried egg for a fast, satisfying meal for two.

Prep: 10 min · Cook: 15 min · Yield: 2 · Method: Stovetop

Ingredients

• 3 cups (600 g) cooked white rice, chilled
• 1 cup (150 g) kimchi
• 3 tablespoons (45 mL) kimchi juice
• 1 tablespoon (15 mL) soy sauce
• 2 tablespoons (30 mL) neutral cooking oil
• 1 teaspoon (5 mL) toasted sesame oil
• 2 large eggs
• 1 medium scallion

Cooking instructions

1. Break up the chilled rice with your fingers or a fork. Roughly chop the kimchi and thinly slice the scallion, keeping the green tops for garnish. (about 5 min)
2. Heat 1 tablespoon (15 mL) neutral oil in a large skillet over medium-high heat. Add the chopped kimchi and stir-fry until softened and lightly caramelized, 3 to 4 minutes. (about 4 min) — Medium-high heat
3. Add the remaining 1 tablespoon (15 mL) oil and the chilled rice. Stir-fry, breaking up clumps, until the rice is hot and beginning to brown, 4 to 5 minutes. (about 5 min) — Medium-high heat
4. Stir in the kimchi juice and soy sauce. Toss continuously until evenly coated and steaming hot, about 2 minutes. Stir in the sesame oil, then divide the fried rice between two bowls. (about 2 min) — Medium-high heat; rice should reach 165°F (74°C)
5. Wipe out the skillet if needed. Heat a small splash of oil over medium heat, crack in the eggs, and cook until the whites are fully set and the yolks reach your preferred doneness; for food safety, cook until the yolks reach 160°F (71°C). (about 4 min) — Medium heat
6. Top each serving with a cooked egg and sprinkle with the sliced scallion. Serve immediately.