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10-Minute Kimchi Fried Rice with Eggs

Spicy, savory kimchi fried rice with eggs—10 minutes, one pan, and the easiest way to use leftover rice.
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Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Quick
Cuisine: Korean-inspired
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups cooked rice cold leftover rice is best
  • 3/4 cup kimchi chopped, plus 1–2 tbsp kimchi juice optional
  • 2 eggs
  • 1 tbsp neutral oil
  • 1 tbsp soy sauce to taste
  • 1 tsp toasted sesame oil add at the end
  • 2 green onions sliced
  • 1 tsp sesame seeds to top

Equipment

  • Large skillet or wok
  • Spatula

Method
 

  1. Heat oil in a skillet over medium-high heat. Add chopped kimchi and cook 1–2 minutes until fragrant.
  2. Push kimchi to one side. Scramble eggs on the other side until just set.
  3. Add cold rice and break it up. Stir everything together.
  4. Add soy sauce (and a splash of kimchi juice if using). Stir-fry 2–3 minutes until hot.
  5. Turn off heat. Stir in sesame oil. Top with green onions and sesame seeds.

Notes

Best rice: Cold day-old rice fries better and won’t get mushy.
Add protein: Stir in cooked chicken, shrimp, or tofu.