Spicy Kimchi Fried Rice with Soft-Cooked Eggs

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 vibrant stir-fry featuring day-old rice cooked with fermented kimchi, vegetables, and a perfectly runny egg for a comforting meal. This Korean recipe, ready in about 45 minutes, pairs day-old short-grain rice, kimchi, carrot 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: 20 min Cook: 25 min Serves 2 Korean cuisine 450 cal/serving

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Ingredients

2 cups day-old short-grain rice
1 cup, chopped kimchi
1 medium, julienned carrot
1 medium, diced zucchini
2, thinly sliced green onion
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp vegetable oil
2 egg
1/2 tsp sugar
1 tsp gochujang
2 cloves, minced garlic
2 tbsp water

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant without browning.
Step 2: Add 1 cup chopped kimchi and cook for 2 minutes, stirring frequently to release flavor.
Step 3: Stir in 1 medium julienned carrot and 1 medium diced zucchini, cooking for 3 minutes until vegetables soften slightly.
Step 4: Add 2 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp sugar, and 1 tsp gochujang, stirring until combined and aromatic.
Step 5: Add 2 cups day-old short-grain rice and 2 tbsp water, stirring to coat rice and heat through for 3-4 minutes.
Step 6: Push rice to the sides of the skillet, crack 2 eggs into the center, and cover with a lid for 3-4 minutes until whites set and yolks remain runny.
Step 7: Scatter 2 thinly sliced green onions over the top and serve immediately.