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Lunch recipe · from the recipe book

Kimchi Fried Brown Rice with Fried Eggs

Nutty brown rice fried with tangy, spicy kimchi and sesame, topped with crisp-edged fried eggs and scallions.

Kimchi Fried Brown Rice with Fried Eggs

Ingredients

  • ¾ cup150 gLong-grain brown rice, dryrinsed
  • 6⅓ cups1,500 gWaterfor boiling the rice
  • 5 large250 gEggs
  • 1⅓ cups200 gKimchichopped, juice reserved
  • 2 medium30 gGreen onionsthinly sliced, whites and greens separated
  • 2 cloves6 gGarlicminced
  • 2¼ tsp10 gCanola oil
  • 1¾ tsp8 gToasted sesame oil
  • 2⅛ tsp10 gLow-sodium soy sauce
  • ½ tsp1 gCrushed red pepper
  • 1¼ tsp4 gSesame seedstoasted

Steps

  1. Bring the water to a rolling boil in a large pot, add the brown rice and boil uncovered like pasta for about 25 minutes, until tender. Drain well and spread on a plate to steam dry.
  2. While the rice cooks, chop the kimchi and prep the green onion and garlic.
  3. Heat half the canola oil in a large skillet over medium-high heat. Add the kimchi, green onion whites and garlic and cook 3 minutes, until the kimchi is lightly caramelized.
  4. Add the drained rice, kimchi juice, soy sauce and red pepper flakes. Press the rice into the pan and cook 3 to 4 minutes, stirring now and then, until hot and a little crisp. Stir in the sesame oil and divide between two bowls.
  5. Wipe the skillet, heat the remaining canola oil over medium heat and fry the eggs until the whites are set with crisp edges and the yolks are thickened, reaching 160°F (71°C).
  6. Top each bowl with the fried eggs, then sprinkle with the green onion greens and sesame seeds.

Contains: Egg, Fish, Gluten, Soy, Sesame. Some brands contain shellfish.

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Saved in the Every Helping recipe book on October 19, 2026.

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