Kimchi Fried Rice Bowls with Soft-Boiled Eggs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A customizable weeknight staple featuring spicy kimchi, fluffy rice, and a runny egg yolk for rich flavor. This Korean-inspired one-pot recipe (vegetarian), ready in about 20 minutes, pairs cooked rice, kimchi, soft-boiled eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 2 Korean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat sesame oil in a skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
  2. Step 2: Add cooked rice, kimchi, soy sauce, and sugar. Stir-fry for 4-5 minutes until rice is heated through and slightly crispy.
  3. Step 3: Divide rice mixture into bowls. Place one soft-boiled egg on top of each portion and sprinkle with scallions.
  4. Step 4: Serve immediately with the egg yolk running over the rice for a savory, spicy finish.

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