Ingredients
- Day-Old Cooked White RiceCold, previously cooked rice is essential for achieving a good texture that doesn't become sticky or mushy during frying.
- Kimchi (Chopped)Use your favorite brand of ripe, well-fermented kimchi, ensuring you reserve some of the flavorful juice for the seasoning.
- Eggs (Large)You will need one egg per serving, ideally fried sunny-side-up or basted to ensure a molten, runny yolk that acts as a creamy sauce.
- Toasted Sesame OilThis oil provides the deep, nutty aroma characteristic of Korean-inspired dishes and should be used both for frying and as a finishing drizzle.
- Soy Sauce or TamariUse this for adding salinity and a crucial umami element; adjust the amount based on how salty your kimchi juice already is.
- Vegetable or Canola OilA neutral oil is needed for the initial frying stage to prevent the sesame oil from burning at high heat.
- Scallions (Chopped)Essential for garnish, adding a fresh, sharp bite and vibrant green color contrast to the spicy red rice.
- Optional Add-ins (e.g., Shredded Chicken or Beef)Incorporate leftover cooked chicken breast or thinly sliced marinated beef for added protein complexity.
Instructions
- Step 1: Prepare the Kimchi Base
- Step 2: Incorporate the Rice and Seasoning
- Step 3: Fry the Eggs
- Step 4: Assemble the Bowls
Notes
- Always begin cooking with the neutral vegetable oil, adding the toasted sesame oil only at the very end to maximize its nutty aroma without risking a burnt flavor.
- For the perfect bowl, serve immediately and ensure the hot rice is topped with a runny yolk, which mixes with the spicy kimchi base to create a rich, creamy sauce.
- Store leftover kimchi rice base separately from the fried egg in an airtight container for up to three days, as the texture and safety of the fried egg diminish quickly after cooling.
- For the best texture, reheat the rice quickly in a hot skillet rather than the microwave, using a dash of water or fresh kimchi juice to steam and rehydrate the grains.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American