Vegetarian Kimchi Fried Rice with Soft-Cooked Eggs
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 ready in about 30 minutes pairs cooked and cooled jasmine rice, finely chopped 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.
Ingredients
- 3 cups, cooked and cooled jasmine rice
- 1 cup, finely chopped kimchi
- 1/2 cup vegetable broth
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/4 cup, thinly sliced green onions
- 2 large eggs
- 1 tbsp sesame seeds
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Sprinkle with 1/4 cup thinly sliced green onions and 1 tbsp sesame seeds, then serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetarian Kimchi Fried Rice with Soft-Cooked Eggs take to make?
Total time is about 30 minutes (15 min prep + 15 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 Vegetarian Kimchi Fried Rice with Soft-Cooked Eggs?
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 finely chopped kimchi from drying out.
Can I substitute ingredients in Vegetarian Kimchi Fried Rice with Soft-Cooked Eggs?
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 Vegetarian Kimchi Fried Rice with Soft-Cooked Eggs for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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.
What goes well with Vegetarian Kimchi Fried Rice with Soft-Cooked Eggs?
Korean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
