This fried rice takes a page from bibimbap and is topped with a whole, golden-yolked egg.
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Nick Kindelsperger is a food critic at the Chicago Tribune. His food writing appears in The Washington Post, Newsweek, Epicurious, Baltimore Sun, Serious Eats, Grub Street, New York Magazine, and Tasting Table, among others.
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Why It Works
- Serving a whole fried egg on top of the rice instead of mixing it in gives you both a warm golden yolk and more textural contrast.
- Butter adds creamy balance to every bite.
I'm already on record as a fried rice fanatic. So, why do I keep writing about it? I just keep finding strange variations which completely change the final product.
This version from Bap Story takes a page from bibimbap, serving a whole fried egg on top instead of mixing it in during the cooking process.
But there are other wonderful additions here that bump up the flavor. Butter, an ingredient that I've seen used often on various Korean food blogs, adds a creamy balance to each bite. Scallions are always welcome, but a final sprinkling of crushed seaweed adds an unexpected final flourish to this great variation.
October 2011
Recipe Details
Kimchi Fried Rice
Cook20 mins
Active30 mins
Total20 mins
Serves4 servings
Ingredients
3 tablespoons vegetable oil, divided
4 cups kimchi, chopped
1 tablespoon butter
1 tablespoon red pepper paste (gochujang)
4 cups cool cooked white rice, preferably a day old
1 tablespoon sesame oil
4 eggs
Sesame seasoned seaweed, crushed
4 scallions, green parts only, chopped
Black pepper
Directions
Pour 2 tablespoons of the oil into a large skillet or wok and turn the heat to medium. When oil starts to shimmer, add the kimchi. Cook, stirring occasionally, until the kimchi is heated through, about 2 minutes. Add the butter and the red pepper paste. Stir well until both are incorporated.
Add the rice, breaking up any clumps with a wooden spoon. Stir until it is evenly mixed in with the kimchi. Pour the sesame oil on top of this mixture. Spread the rice and kimchi out as much as possible in an even layer, and let cook for a few minutes until it gets a little crispy on the bottom. Turn off the heat, and divide the mixture between four bowls.
Pour the remaining one tablespoon of oil into a nonstick skillet set over medium-high heat. When shimmering, crack in the eggs, cover the skillet, and cook until the whites have set. When each is done, use a spatula and set one egg on top of each bowl of rice. Garnish with the crushed seaweed, scallions, and black pepper. Serve immediately.
Special Equipment
Large skillet or wok; nonstick skillet
Read More
| Nutrition Facts (per serving) | |
|---|---|
| 464 | Calories |
| 23g | Fat |
| 53g | Carbs |
| 13g | Protein |
Show Full Nutrition Label
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| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 464 |
| % Daily Value* | |
| Total Fat 23g | 29% |
| Saturated Fat 5g | 24% |
| Cholesterol 194mg | 65% |
| Sodium 1069mg | 46% |
| Total Carbohydrate 53g | 19% |
| Dietary Fiber 4g | 13% |
| Total Sugars 5g | |
| Protein 13g | |
| Vitamin C 4mg | 19% |
| Calcium 107mg | 8% |
| Iron 7mg | 38% |
| Potassium 402mg | 9% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
