Korean · Lunch · Dinner
Kimchi Fried Rice
김치볶음밥 (Kimchi Bokkeumbap)
Tangy, spicy kimchi and tender pork are stir-fried with nutty brown rice and a touch of gochujang, then crowned with a runny-yolk fried egg. It is a lighter take on a Korean comfort classic, made with lean meat and just a little oil.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
Calories come from: Carbs 49% · Fat 27% · Protein 24%
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Ingredients
For 4 servings- 3 cups600 gcooked brown rice, chilled (day-old is best)
- 1 1/2 cups300 gnapa cabbage kimchi, chopped
- 1/4 cup60 gkimchi juice from the jar
- 7 oz200 gpork tenderloin, trimmed and diced small
- 1 small100 gonion, diced
- 2 cloves6 ggarlic, minced
- 1 tbsp20 ggochujang (Korean chili paste)
- 1 tsp6 greduced-sodium soy sauce
- 2 tsp9 gcanola oil
- 1 tsp5 gtoasted sesame oil
- 4 large200 geggs
- 230 gscallions, thinly sliced
- 1 tsptoasted sesame seeds
- 2 sheets5 groasted seaweed sheets, crumbled (optional)
Steps
- 1
Break up the chilled rice with your fingers so there are no large clumps.
- 2
Stir the kimchi juice, gochujang and soy sauce together in a small bowl.
- 3
Heat 1 1/2 tsp of the canola oil in a large non-stick skillet or wok over medium-high heat.
- 4
Add the diced pork and stir-fry for 3-4 minutes until browned and no longer pink inside, reaching at least 63 °C / 145 °F.
- 5
Add the onion and garlic and cook for 2 minutes until the onion softens.
- 6
Add the chopped kimchi and stir-fry for 3-4 minutes until it starts to caramelise at the edges.
- 7
Pour in the gochujang mixture and stir to coat everything.
- 8
Add the rice and stir-fry for 4-5 minutes, pressing it against the pan so it heats through and crisps slightly.
- 9
Turn off the heat, drizzle with the sesame oil, stir in most of the scallions and divide among 4 bowls.
- 10
Wipe the pan, add the remaining 1/2 tsp canola oil over medium heat and fry the eggs for 3-4 minutes until the whites are fully set; cook longer if you prefer firm yolks.
- 11
Top each bowl with a fried egg, the remaining scallions, sesame seeds and crumbled seaweed if using.
Swaps, storage and make-ahead
Swaps
- Replace the pork with diced extra-firm tofu, skip the eggs and use a vegan kimchi (many contain fish sauce or shrimp) for a plant-based version, checking that your gochujang is labelled vegan too.
- Use diced chicken breast or peeled shrimp instead of pork tenderloin if that is easier to find. Cook chicken until no longer pink and at least 74 °C / 165 °F, and cook shrimp until pink and opaque.
- For gluten-free, use tamari labelled gluten-free instead of soy sauce and choose kimchi and gochujang labelled gluten-free, since many gochujang brands contain wheat.
- Swap half the brown rice for riced cauliflower for a lighter, more vegetable-heavy bowl.
Storage
Refrigerate the fried rice in an airtight container within 2 hours and eat within 3 to 4 days, reheating until steaming hot throughout. The fried eggs are best cooked fresh rather than stored and reheated.
Make ahead
Cook and chill the brown rice a day ahead, and dice the pork, onion and kimchi and mix the sauce up to a day in advance, keeping everything covered in the fridge.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenSoySesameEggsFishCrustaceans
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (385 g) | Per 100 g | |
|---|---|---|
| Calories | 387 kcal | 101 kcal |
| Protein | 22.8 g | 5.9 g |
| Carbohydrates | 47.2 g | 12.3 g |
| of which sugars | 4.9 g | 1.3 g |
| Fiber | 4.6 g | 1.2 g |
| Fat | 11.8 g | 3.1 g |
| of which saturated | 2.8 g | 0.7 g |
| Sodium | 657 mg | 171 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
