Healthy Kimchi Fried Rice with Fried Egg

Loosen the chilled rice so the grains separate. Chop the kimchi and reserve 2–3 tablespoons of brine. Dice the onion, mince the garlic, slice the scallions, and prep the carrot, bell pepper, peas or edamame, and optional protein.

Heat a large skillet or wok over medium-high heat. Add the neutral oil. When it shimmers, add the scallion whites and diced onion. Stir-fry for 1–2 minutes until softened and fragrant, then add the garlic and cook for about 20 seconds.

Add the chopped kimchi and cook, stirring often, for 3–4 minutes until some edges brown slightly and the smell turns toasty. Stir in the tofu, chicken, or shrimp if using.

Push the kimchi mixture to one side of the pan. On the empty side, add the gochujang and 1–2 tablespoons of kimchi brine. Stir to loosen the paste, then mix it into the kimchi. Add the soy sauce and sugar, if needed.

Add the rice and spread it across the pan. Let it sit for 30–60 seconds so the bottom layer toasts, then scoop and flip with a spatula, breaking up clumps until every grain looks coated and hot.

Add the carrot, bell pepper, and peas or edamame. Stir-fry for 2–3 minutes until the vegetables are crisp-tender. Turn off the heat, drizzle in the sesame oil, and toss again. Taste and adjust seasoning.

In a separate lightly oiled skillet, fry the eggs sunny-side up or over-easy until the whites set but the yolks stay runny.

Serve the kimchi fried rice in bowls, top each portion with a fried egg, and garnish with scallion greens and toasted sesame seeds.