Korean-Inspired Kimchi Fried Rice with Fried Egg

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

A savory and spicy fried rice featuring tangy homemade kimchi, vegetables, and topped with a crispy fried egg for richness. This Korean-inspired rice and grain recipe, ready in about 25 minutes, pairs vegetable oil, kimchi, chopped with juice, carrot, diced small for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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.

Ingredients

• 4 cups cooked short-grain rice, preferably day-old
• 2 tablespoons vegetable oil
• 1 cup kimchi, chopped with juice
• 1 medium carrot, diced small
• 3 stalks green onions, sliced
• 3 garlic cloves, minced
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 4 large eggs
• 1 tablespoon toasted sesame seeds

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Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
2. Step 2: Add 1 medium diced carrot and 1 cup chopped kimchi with its juice, stir-frying for 3-4 minutes until the carrot softens and kimchi is heated through.
3. Step 3: Add 4 cups cooked short-grain rice to the skillet, breaking up clumps with the back of a spatula. Stir-fry for 4-5 minutes until the rice is heated evenly.
4. Step 4: Stir in 1 tablespoon gochujang, 1 tablespoon soy sauce, and 1 teaspoon sesame oil, mixing thoroughly until the rice is evenly coated and slightly glossy.
5. Step 5: Remove the rice from heat and fold in 3 sliced green onion stalks.
6. Step 6: In a separate small skillet, heat a little oil over medium heat and fry 4 large eggs sunny-side up until the whites are set but yolks remain runny.
7. Step 7: Serve the kimchi fried rice topped with a fried egg each, sprinkled with 1 tablespoon toasted sesame seeds for nutty crunch.