Egg-and-Kimchi Rice Bowls are a quick and flavorful Korean-inspired comfort meal made with warm rice, spicy kimchi, and a perfectly fried egg on top. The runny yolk mingles with the tangy, slightly spicy kimchi, giving every bite a rich and satisfying taste. It’s simple, hearty, and ready in minutes—ideal for breakfast, lunch, or dinner.
Cooking Time: 20 minutes
Servings: 2
Ingredients:
2 cups cooked white rice (preferably day-old)
1 cup kimchi, chopped
1 tablespoon kimchi juice (from the jar)
1 tablespoon sesame oil
1 tablespoon soy sauce
1 teaspoon gochujang (Korean chili paste, optional for extra spice)
2 eggs
1 tablespoon vegetable oil (for frying)
1 green onion, finely chopped
1 teaspoon sesame seeds
Salt and black pepper to taste
Instructions:
-
Prepare the Rice Base
If using cold rice, break up any clumps. Heat sesame oil in a nonstick skillet over medium heat. Add the chopped kimchi and sauté for 2–3 minutes until fragrant and slightly caramelized. -
Add the Rice
Add the rice to the pan and stir well to coat it with the kimchi. Pour in soy sauce, kimchi juice, and gochujang if using. Stir-fry for 3–5 minutes until the rice is heated through and evenly colored. Season lightly with salt and pepper. Keep warm on low heat. -
Fry the Eggs
In a separate small skillet, heat vegetable oil over medium heat. Crack in the eggs and fry until the whites are set but the yolks are still runny, about 3–4 minutes. For a firmer yolk, cook a bit longer. -
Assemble the Bowls
Divide the kimchi rice between two bowls. Top each bowl with a fried egg. Sprinkle with green onions and sesame seeds. -
Serve
Serve hot. Break the yolk and mix it into the rice for a creamy, savory finish.
Nutrition (per serving):
Calories: 420
Protein: 13g
Carbohydrates: 55g
Fat: 15g
Fiber: 3g
Sugar: 4g
Tips:
Use day-old rice for the best texture—it fries up better and doesn’t turn mushy.
For extra crunch, add cooked bacon or crumbled seaweed (nori) on top.
You can replace white rice with brown rice or quinoa for a healthier twist.
If you like it extra spicy, drizzle a little sriracha or chili oil before serving.
