Vegetarian Kimchi Fried Rice with Soft-Cooked 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 developed and reviewed.

A vibrant, umami-packed rice bowl featuring fermented kimchi, crisp vegetables, and runny yolks for a satisfying weeknight meal that celebrates Korean banchan flavors. This Korean-inspired vegetarian recipe, ready in about 30 minutes, pairs jasmine rice, kimchi, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 3, 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: 15 min Cook: 15 min Serves 3 Korean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp sesame oil in a large non-stick skillet over medium heat. Add 1 cup finely chopped kimchi and cook for 2 minutes until softened and fragrant, stirring occasionally.
  2. Step 2: Add 3 cups cooled jasmine rice to the skillet and stir to combine with kimchi, cooking for 3 minutes until rice is heated through and edges are slightly crisp.
  3. Step 3: In a small bowl, whisk together 1/2 cup vegetable broth, 2 tbsp soy sauce, and 1 tbsp rice vinegar. Pour over rice mixture and stir constantly until sauce is absorbed and rice is evenly coated, cooking for 2 more minutes.
  4. Step 4: Push rice to the sides of the skillet to create a well in the center. Crack 2 large eggs into the well, cover the skillet with a lid, and cook for 3-4 minutes until egg whites are set but yolks remain runny.
  5. Step 5: Sprinkle with 1/4 cup thinly sliced green onions and 1 tbsp sesame seeds, then serve immediately.

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