Kimchi Fried Rice with Fried Egg


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Elevate your taste buds with the bold and savory flavors of Korea in our Kimchi Fried Rice with Fried Egg recipe. Bursting with the goodness of kimchi, this dish combines the tangy, spicy, and umami-rich notes of fermented vegetables with the satisfying comfort of fried rice and a perfectly crispy fried egg on top. Whether you’re a fan of Korean cuisine or a newcomer to its culinary wonders, this recipe will take your taste buds on a delightful journey. Join us as we explore the world of Kimchi Fried Rice and master the art of creating it in your own kitchen.

Kimchi Fried Rice with Fried Egg is a beloved dish in Korean cuisine, known for its bold flavors and satisfying simplicity. Here’s a glimpse into its origins:

  • Korean Comfort Food: Kimchi Fried Rice, or “Kimchi Bokkeumbap” in Korean, is a classic comfort food dish that has been enjoyed by Koreans for generations. It’s a creative way to use leftover rice and kimchi, which are staples in Korean households.
  • The Star Ingredient – Kimchi: Kimchi is a traditional Korean side dish made from fermented vegetables, primarily napa cabbage and Korean radishes, mixed with a blend of seasonings, including chili pepper flakes, garlic, ginger, and more. It’s spicy, tangy, and packed with umami flavor.
  • Cultural Significance: Kimchi is deeply intertwined with Korean culture and is considered a national dish. It’s often served at every Korean meal and holds a special place in the hearts of Koreans.
  • Adaptation and Fusion: While Kimchi Fried Rice is a traditional Korean dish, it has gained popularity worldwide and has been adapted and fused with other cuisines to create unique variations. It’s now a global comfort food.

Kimchi Fried Rice with Fried Egg

Kimchi Fried Rice, known as "Kimchi Bokkeumbap" in Korean, is a beloved dish that highlights the power of kimchi, a fermented side dish made primarily from cabbage and spices. In this recipe, the bold flavors of kimchi mingle with rice, creating a harmony of tastes and textures that's incredibly satisfying. It's the perfect way to use up leftover rice and transform it into a delicious meal. Our Kimchi Fried Rice with Fried Egg offers a balanced blend of spiciness, acidity, and the richness of the fried egg yolk. Get ready to savor a dish that's comforting and exciting at the same time.

Tools and Equipment

Prep Time 15 mins Cook Time 15 mins Total Time 30 mins Difficulty: Beginner Servings: 4 Calories: 186.2 Best Season: Suitable throughout the year


For the Kimchi Fried Rice:

For the Fried Egg Topping:

Step-by-Step Instructions

For the Kimchi Fried Rice:

  1. Heat a large skillet or wok over medium-high heat and add a bit of cooking oil.

  2. Add the chopped kimchi to the skillet and stir-fry for about 2-3 minutes until it becomes fragrant and slightly caramelized.

  3. If using, add the diced carrots and frozen peas and stir-fry for another 2-3 minutes until they start to soften.

  4. Push the kimchi and vegetables to one side of the skillet and add a bit more oil to the empty side.

  5. Pour the beaten eggs into the empty side and scramble them until they're mostly cooked but still slightly runny.

  6. Mix the scrambled eggs with the kimchi and vegetables.

  7. Add the cooked rice to the skillet, breaking up any clumps, and stir-fry for 3-5 minutes until the rice is heated through and starts to get a little crispy.

  8. Drizzle the soy sauce, kimchi juice, sesame oil, and sugar over the fried rice. Stir-fry for an additional 2 minutes, allowing the flavors to meld.

  9. Toss in the chopped green onions and cook for an additional minute. Adjust the seasoning with more soy sauce or sugar if desired.

For the Fried Egg Topping:

  1. In a separate skillet, heat a small amount of oil over medium-high heat.

  2. Crack the eggs into the skillet, being careful not to break the yolks.

  3. Season the eggs with a pinch of salt and pepper.

  4. Fry the eggs until the whites are set, but the yolks remain runny. This should take about 2-3 minutes.


  1. Serve the hot Kimchi Fried Rice on plates.

  2. Top each serving with a fried egg.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 186.2kcal
% Daily Value *
Total Fat 6.46g10%
Saturated Fat 1.78g9%
Trans Fat 0.02g
Cholesterol 186mg62%
Sodium 1272.92mg54%
Potassium 288.04mg9%
Total Carbohydrate 20.27g7%
Dietary Fiber 3.2g13%
Sugars 1.93g
Protein 9.99g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Please note that the nutritional values provided are approximate and may vary depending on the specific ingredients and portion sizes used. It's always best to double-check with your specific ingredients and measurements for accurate nutritional information.


Tips and Variations:
  • Customize the spiciness by adjusting the amount of kimchi and kimchi juice.
  • Add proteins like tofu, chicken, or shrimp for a heartier meal.
  • For extra flavor, sprinkle sesame seeds on top before serving.
Serving Suggestions:
  • Kimchi Fried Rice with Fried Egg can be enjoyed as a standalone meal, but it pairs wonderfully with a side of Korean banchan (side dishes) like kimchi, pickled vegetables, and seaweed salad.
Allergen Information:
  • Allergens: Kimchi Fried Rice can contain potential allergens, depending on the specific ingredients used. Common allergens to watch out for include soy sauce (contains gluten), shellfish (if using shrimp), and sesame oil.
Wine or Drink Pairing:

While Kimchi Fried Rice is often enjoyed with non-alcoholic beverages like water or tea, you can pair it with the following:

  • Korean Soju: If you're looking for an authentic Korean pairing, try soju, a Korean alcoholic beverage. Its mild flavor complements the spiciness of the kimchi.
  • Beer: A cold, crisp lager or a light beer pairs well with the savory and spicy notes of the dish.
  • Green Tea: For a non-alcoholic option, green tea can provide a refreshing contrast to the bold flavors of Kimchi Fried Rice.
Storage and Leftovers:

To handle any leftovers of your Kimchi Fried Rice:

  • Refrigeration: Store any unused Kimchi Fried Rice in an airtight container in the refrigerator. It can be kept for up to two days.
  • Reheating: To reheat, use a microwave or a skillet. You may want to add a bit of water or extra oil when reheating to prevent it from becoming too dry.
  • Toppings: Keep any fried eggs or additional toppings (like sliced green onions or sesame seeds) separately and add them when reheating to maintain their freshness and texture.
Keywords: Kimchi Fried Rice, Korean fried rice recipe, spicy kimchi dish, fried egg topping.

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