Stir-Fried Kimchi and Egg Bibimbap

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

A quick weeknight Korean bowl featuring stir-fried kimchi, fluffy scrambled eggs, and mixed vegetables over warm rice. This Korean recipe, ready in about 35 minutes, pairs uncooked short-grain rice, water, kimchi 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

• 1 cup uncooked short-grain rice
• 1.5 cups water
• 1 cup, chopped kimchi
• 1/2 cup, julienned carrot
• 1/2 cup, sliced zucchini
• 1/2 cup bean sprouts
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• 4 large eggs
• 2 tablespoons, thinly sliced green onion
• 1 teaspoon sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Cook 1 cup uncooked short-grain rice with 1.5 cups water in a rice cooker or pot until tender, about 15 minutes. Let rest, covered, for 5 minutes. Fluff with a fork and set aside warm.
2. Step 2: Heat 1 teaspoon sesame oil in a large skillet over medium-high heat. Add 1 cup chopped kimchi and 1/2 cup julienned carrot, and stir-fry for 4-5 minutes until fragrant and slightly caramelized.
3. Step 3: Add 1/2 cup sliced zucchini and 1/2 cup bean sprouts to the skillet. Cook for 3-4 minutes until vegetables are tender-crisp, stirring frequently.
4. Step 4: Stir in 1 tablespoon soy sauce and cook for 1 minute more. Remove from heat and set aside.
5. Step 5: Whisk 4 large eggs in a small bowl with a pinch of salt. Heat a nonstick skillet over medium heat with a splash of oil. Pour in eggs and scramble until softly set, about 2-3 minutes. Remove from pan.
6. Step 6: Divide warm rice between four bowls. Top with kimchi-vegetable mixture, then arrange scrambled eggs over the top. Garnish with 2 tablespoons sliced green onion and 1 teaspoon sesame seeds.