Serves: 2 | Total Time: 20 minutes
Macros per serving: 415 calories | 18g protein | 42g carbs | 19g fat
You’re Gonna Love This
If you’ve got leftover rice and a jar of kimchi in the fridge, you’re just 20 minutes away from something so good. Kimchi sesame fried egg rice is one of those super easy meals that hits every craving—crispy, creamy, salty, spicy, and just a little tangy.
I make this a lot when I need something fast but satisfying. The sesame oil makes the rice nutty and rich, the kimchi gives it a bold punch, and the fried egg on top? Game changer. The yolk mixes into everything and makes it creamy and dreamy.
🥄 What You’ll Need
- 2 cups cold cooked rice (day-old rice works best)
- ½ cup kimchi, chopped
- 2 eggs
- 1 tbsp toasted sesame oil
- 1 tsp soy sauce
- 1 tsp butter
- 1 tsp vegetable oil (for frying egg)
- 1 green onion, sliced
- 1 tsp sesame seeds (optional, for topping)
- Chili flakes or gochugaru (optional)
💡 Why I Love This Recipe
I came up with this after a long day when all I wanted was something hot, fast, and full of flavor. I always have leftover rice and kimchi on hand, and this just made sense.
- It uses ingredients you probably already have
- It takes less than 20 minutes
- It’s flexible—you can swap in what you like
- It feels fancy but it’s super easy
- That crispy-bottomed egg makes everything better
🔬 Why This Recipe Works (Quick Science)
- Cold rice = crispy texture. Hot or fresh rice turns mushy in the pan. Cold rice holds its shape and gets that perfect fried texture.
- Kimchi has natural acids and umami. It adds a ton of flavor without needing a bunch of sauces.
- Egg yolk + butter = rich and creamy bite. The butter balances the heat from the kimchi and adds a silky finish.
🛠 Tools You’ll Need
- Nonstick skillet
- Spatula
- Small bowl for mixing
- Sharp knife + cutting board
🔁 Substitutions and Variations
- No butter? Use more sesame oil or olive oil
- Add protein: leftover chicken, tofu, or shrimp work great
- No kimchi? Try sautéed cabbage or sauerkraut
- Want it spicier? Add sriracha or gochujang
⏳ Make Ahead Tips
- Chop the kimchi and green onions ahead of time
- Use pre-cooked rice from the night before or even frozen rice
🔪 How to Make Kimchi Sesame Fried Egg Rice
Step 1: Chop Kimchi and Slice Green Onion
Ingredients used: ½ cup kimchi (chopped), 1 green onion (sliced)
Step 2: Sauté Kimchi in Butter
Heat your skillet over medium heat. Add 1 tsp butter and toss in the chopped kimchi. Sauté for 2–3 minutes until it’s softened and smells amazing.
Ingredients used: ½ cup chopped kimchi, 1 tsp butter
Step 3: Add Rice, Sesame Oil, and Soy Sauce
Add in 2 cups cold cooked rice, drizzle with 1 tbsp sesame oil and 1 tsp soy sauce. Press the rice down a little and let it sit to crisp before stirring. Cook for about 4–5 minutes total.
Ingredients used: 2 cups cold cooked rice, 1 tbsp sesame oil, 1 tsp soy sauce
Step 4: Fry the Eggs
In a separate pan, heat 1 tsp vegetable oil. Crack in 2 eggs and fry until the whites are set but yolk is still runny.
Ingredients used: 2 eggs, 1 tsp vegetable oil
Step 5: Assemble and Serve
Scoop the kimchi rice into bowls. Top each with a fried egg, sliced green onions, sesame seeds, and chili flakes if you want.
Ingredients used: Cooked kimchi rice, 2 fried eggs, sliced green onion, sesame seeds, chili flakes (optional)
🧊 Leftovers and Storage
- Store leftovers in an airtight container for up to 3 days.
- Reheat in a pan with a splash of water or sesame oil to bring it back to life.
- Don’t store the egg on top—fry a fresh one when ready to eat again.
🍽 What to Serve With It
- Miso soup or clear broth
- Cucumber salad or pickled veggies
- Extra kimchi on the side
- A light green tea or cold barley tea
⚠️ Common Mistakes
- Using warm rice: It clumps and turns mushy. Use cold, day-old rice!
- Skipping the sesame oil: It’s what gives this dish its flavor punch.
- Overcooking the egg yolk: You want it runny—it acts like a sauce.
🥗 Meal Plan Ideas
- Lunchbox: Pack the rice, and fry the egg fresh at work or school
- Quick dinner: Pair with roasted veggies or a soup for a full meal
- Meatless Monday: Add tofu instead of egg for a vegan twist
❓ FAQ
Can I use brown rice?
Yes! It adds a nice nutty flavor and works great with the kimchi.
What kind of kimchi should I use?
Traditional napa cabbage kimchi is best. Avoid super watery kinds.
Can I make this spicy?
Totally—add chili flakes, gochujang, or even hot sauce.
🙌 Final Thoughts
This is the kind of recipe you’ll come back to again and again. It’s fast, flexible, and so good. Once you try that mix of crispy rice, spicy kimchi, and runny yolk—you’ll get it.
Give it a go and let me know how it turned out! Leave a comment with your questions or how you made it your own.