Kimchi Fried Rice With Eggs
Prep
5m
Cook
10m
Total
15m
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
5 servingsSteps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 545kcal 27%
-
Fat 22g 33%
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Saturated Fat 5g 25%
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Carbohydrates 60g 20%
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Fiber 7g 28%
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Sugar 10g 20%
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Protein 25g 50%
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Cholesterol 135mg 45%
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Sodium 1,100mg 45%
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).
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