Kimchi-Rice Bowl with Fried Egg and Sesame Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting bowl of steamed rice topped with spicy fermented kimchi, sautéed sesame spinach, and a perfectly fried egg for a balanced Korean-inspired meal. This Korean recipe (vegetarian), ready in about 30 minutes, pairs short-grain white rice, water, kimchi, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 1, 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: 5 min Cook: 25 min Serves 1 Korean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup short-grain white rice under cold water until clear. Combine with 1 1/4 cups water in a pot, cover, and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 10 minutes.
  2. Step 2: While rice cooks, heat 1 tbsp sesame oil in a skillet over medium heat. Add 1 clove minced garlic and 3 cups spinach leaves. Sauté for 2-3 minutes until spinach is wilted. Stir in 1 tsp soy sauce and remove from heat.
  3. Step 3: In another small pan, heat 1 tsp vegetable oil over medium-high heat. Crack 1 large egg and fry for 2-3 minutes until the edges are crispy and the yolk is cooked to your liking.
  4. Step 4: To assemble, place cooked rice in a bowl, top with 1/2 cup chopped kimchi and the sautéed spinach. Place the fried egg on top. Garnish with 1 tsp toasted sesame seeds and 1 tbsp chopped green onion before serving.

Frequently asked questions

How long does Kimchi-Rice Bowl with Fried Egg and Sesame Spinach take to make?

Total time is about 30 minutes (5 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Kimchi-Rice Bowl with Fried Egg and Sesame Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep short-grain white rice from drying out.

Can I substitute ingredients in Kimchi-Rice Bowl with Fried Egg and Sesame Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kimchi-Rice Bowl with Fried Egg and Sesame Spinach for a different number of people?

The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Kimchi-Rice Bowl with Fried Egg and Sesame Spinach vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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