Quick vegetarian kimchi fried rice stir-fried with vegetables and topped with a runny fried egg.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
Korean Kimchi Fried Rice – Kimchi Bokkeumbap with a Fried Egg contains 420 calories per serving: 14 g protein, 60 g carbohydrate and 13 g fat. It takes 22 minutes in total and makes 2 servings.
This Korean kimchi fried rice turns leftover rice and tangy fermented kimchi into a fast, savory one-pan meal. A golden fried egg on top adds protein and richness for a comforting vegetarian dinner.
Heat the vegetable oil in a pan and sauté the onion and garlic until soft and fragrant.
Add the chopped kimchi and stir-fry for 2–3 minutes until it softens.
Stir in the gochujang and kimchi juice and cook for another minute.
Add the cooked rice and toss well so every grain is coated and heated through.
Drizzle with sesame oil, mix in half the green onions and season with salt.
In a separate pan, fry the eggs sunny-side up until the whites are set.
Divide the fried rice between two bowls and top each with an egg, sesame seeds and the remaining green onions.
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