kimchi fried rice

Kimchi fried rice is one of my favorite comfort foods (it’s also one of the first dishes that I learned how to make!). I always get excited when I see a heaping scoop of this vibrant red rice with tender, slightly caramelized kimchi and a crispy sunny-side-up egg on top. 

Even though you can simply mix rice and fermented kimchi together to make this dish, what turns it into something special is the seasoning. Here, butter, soy sauce, and mayo add extra oomph, making the rice just incredible.

I often make a big batch of kimchi fried rice, portion it into small servings, and freeze it. Seeing a stack of homemade kimchi fried rice in my freezer always brings me joy — you should try it too!

INGREDIENTS

• 4 medium scallions

• 1 cup drained Napa cabbage kimchi

• 1 tablespoon mayonnaise

• 1 tablespoon kimchi brine

• 1 tablespoon granulated sugar

• 1 tablespoon coarse gochugaru (Korean pepper flakes)

• 1 tablespoon plus 1 1/2 teaspoons soy sauce

• 2 tablespoons unsalted butter

• 2 cups cold cooked white rice

• 1 tablespoon toasted sesame oil

• 1/4 teaspoon kosher salt, plus more as needed

• 1 tablespoon neutral oil, such as canola or vegetable

• 2 large eggs

• Toasted sesame seeds, for garnish

* Serves 2

INSTRUCTIONS

1. Thinly slice 4 medium scallions (scant 1 cup); reserve about 1 tablespoon of the dark green parts for garnish. Finely chop 1 cup drained Napa cabbage kimchi into bite-sized pieces. Place 1 tablespoon mayonnaise, 1 tablespoon kimchi brine, 1 tablespoon granulated sugar, 1 tablespoon gochugaru, and 1 tablespoon plus 1 1/2 teaspoons soy sauce in a small bowl.

2. Melt 2 tablespoons unsalted butter in a wok or large nonstick frying pan over medium-high heat. Add the scallions and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add the kimchi and cook until the kimchi softens, 2 to 3 minutes. Add the mayonnaise mixture and cook, stirring occasionally, until the kimchi and scallions absorb all the seasonings, 2 to 4 minutes.

3. Add 2 cups cold cooked white rice, breaking up any big clumps with your hands as you add it. Stir-fry until combined. Turn off the heat. Season with 1 tablespoon toasted sesame oil and 1/4 teaspoon kosher salt, and toss to combine. Taste and season with more kosher salt as needed.

4. Heat 1 tablespoon neutral oil in a medium nonstick frying pan over medium-high heat until shimmering. Add 2 large eggs and fry until the whites are set but the yolks are still runny, 1 1/2 to 2 minutes. Take the pan off the heat. Using the edge of a flat spatula, cut through the 2 fried eggs to separate if needed.

5. Divide the fried rice between 2 bowls. Top each bowl with a fried egg. Garnish with the reserved scallions and toasted sesame seeds.