Kimchi Fried Rice With Eggs
Prep
5m
·
Cook
10m
·
Total
15m
About This Recipe
This kimchi fried rice with eggs is a flavorful and satisfying dish made with leftover rice, kimchi, and vegetables. The addition of soy sauce and chili paste gives it a perfect balance of savory and spicy flavors, while the eggs add a delicious creaminess. Top with sesame oil and seeds for extra flavor.
Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
5)
Scale
Convert
Steps
View steps on pinchofyum.com or by saving the recipe to your
personal library.
Register for free
to start saving recipes.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
-
Calories220kcal11%
-
Fat5g0%
-
Saturated Fat1g0%
-
Carbohydrates33g1%
-
Fiber3g0%
-
Sugar3g0%
-
Protein8g0%
-
Cholesterol102mg5%
-
Sodium560mg28%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
An alternate way to do the eggs would be to fry them individually and top each serving with a fried egg! This is preferable, in my opinion, but doesn’t always keep well for leftovers.
If you use cauliflower rice, add that just before the eggs. Cauliflower rice really only needs 2-3 minutes in the pan whereas everything else probably takes 5-8 minutes.
I normally just use olive oil. A neutral tasting oil would work, too. Sesame oil has a low smoke point so it usually isn’t recommended as an oil for stir-fries (just for adding flavor at the end).
If you use cauliflower rice, add that just before the eggs. Cauliflower rice really only needs 2-3 minutes in the pan whereas everything else probably takes 5-8 minutes.
I normally just use olive oil. A neutral tasting oil would work, too. Sesame oil has a low smoke point so it usually isn’t recommended as an oil for stir-fries (just for adding flavor at the end).