Kimchi Fried Rice
Day-old rice stir-fried with tangy, fermented kimchi and topped with a fried egg. Kimchi brings gut-friendly probiotics and a punch of flavor — the best use for leftover rice.
These recipes celebrate traditional, nutritious ingredients. They are not intended to diagnose, treat, cure, or prevent any disease. Consult a healthcare professional for medical advice.
Ingredients
- 3 cupscooked rice (day-old)
- 1.5 cupskimchi (chopped)
- 2 tbspkimchi juice
- 2 eggs
- 2 green onions
- 1 tbspsoy sauce
- 1 tbspsesame oil
- 2 tbspoil
Instructions
- 1
Stir-fry the chopped kimchi in oil for a couple minutes to concentrate its flavor.
- 2
Add the cold rice, kimchi juice, and soy sauce; toss over high heat until everything is hot and a little crisp.
- 3
Drizzle with sesame oil off the heat.
- 4
Top each portion with a fried egg and green onion. Break the yolk into the rice as you eat.
Notes
Kimchi is a living fermented food — some of the probiotic benefit survives light cooking, and the raw kimchi on the side keeps more. Korean markets (and many Chinese ones) carry it. Add tofu or leftover meat to bulk it up. Photo: Adobe Stock (#212397701), licensed.
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