Korean · main

Kimchi Fried Rice with Fried Egg

Kimchi Fried Rice with Fried Egg reads salinity 5.6, umami 5.5 and marine & briny 4.9 on Palate's 0–10 flavor X-ray — a Korean main, about 20 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Salinity 5.6 · Umami 5.5 · Marine & Briny 4.9 · Sweetness 4.6 · Allium 4.6 · Richness 4.5 · Nutty 3.5 · Funk & Ferment 3.2 · Heat 2.8 · Herbaceous 2.3 · Sourness 1.5 · Warm Spice 1.5 · Earthy 1.4 · Bitterness 1.2

What's in it (13)

Time & effort: about 20 min (19 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 193.9 kcal, 7.6 g protein, 4.9 g fat, 28 g carbs

Dietary: Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

  1. Heat 1 tablespoon of the oil in a large nonstick skillet or wok over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, 2-3 minutes.
  2. Add the garlic and cook, stirring, until fragrant, 30 seconds.
  3. Add the kimchi and 2 tablespoons of its brine; cook, stirring often and pressing down occasionally, until the kimchi darkens at the edges and smells deeply savory, 5-6 minutes.
  4. Push the kimchi mixture to one side of the pan. Add the gochujang, soy sauce, and sugar to the cleared space and stir them together for 30 seconds to bloom, then stir everything back together.
  5. Add the cold rice and the remaining 1 tablespoon of kimchi brine. Break up any rice clumps with the back of your spatula and stir-fry, pressing the rice into the hot pan, until it's heated through and lightly crisped in spots, 4-5 minutes.
  6. Stir in the sesame oil and the white parts of the scallions; cook 1 minute more, then season with the salt. Taste and add more soy sauce or salt as needed. Turn off the heat, cover, and set aside to keep warm.
  7. In a separate nonstick skillet, heat the remaining 2 tablespoons of oil over medium heat. Crack in the eggs and fry until the whites are fully set but the yolks are still runny, 2-3 minutes.
  8. Divide the rice among bowls, top each with a fried egg, and scatter with the green parts of the scallions and the nori strips. Drizzle with a little more sesame oil if you like, and serve right away.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.