Fried rice is good. Kimchi is good. Together, they are phenomenal. The addition of a sunny-side up egg makes it even better.
Breaking an egg yolk and watching it run all over the place and slowly soak into the rice is the most beautiful thing.
I can’t stress the importance of using day-old rice enough. Day old as in you cook it the night before, stick it in the fridge, and then use it the next day. Day-old rice has a harder texture and will give you a much better fried rice. If you don’t have time to make the rice the day before, cook it and then spread it out in a thin layer and stick it in the fridge to cool it quickly.
I used to make all my fried rice in a wok, but this time I used a huge nonstick skillet and I think it worked out a lot better. This is probably mostly due to the fact that I made less of a mess in the skillet. There’s just something about a wok that causes me to violently stir the food in it. Obviously, this creates a mess. Either way, this fried rice is a winner and it couldn’t be easier.
Kimchi Fried Rice
1 tablespoon canola oil
1 onion, diced
2 cloves garlic, minced
1 cup kimchi, roughly chopped
4 cups day-old white rice
1 tablespoon gochujang (chili paste)
2 tablespoons low sodium soy sauce
1/2 teaspoon freshly ground black pepper
5 green onions, green parts sliced, divided
4 eggs, cooked sunny side up
- Heat canola oil in a large nonstick oil over medium-high heat. Add onion and garlic and cook until onion is translucent. Stir in kimchi and stir until well combined.
- Add in rice and stir to break up large pieces. Cook, stirring frequently, until the rice is well incorporated with the kimchi.
- Stir in gochujang, soy sauce, pepper, and half the green onions until well combined.
- Portion into 4 serving dishes and sprinkle with remaining green onions. Top with egg and serve immediately.