Kimchi fried rice with a runny egg
Spicy, tangy fried rice topped with a crisp edged egg. A brilliant use for leftover rice.
- Time20 min
- LevelEasy
- Costabout £3.35 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat half the vegetable oil in a large frying pan or wok over a high heat. Fry the kimchi and garlic for 2 minutes until fragrant.
2 min - 2
Add the cold rice and break up any lumps. Stir fry for 4 minutes until hot and starting to crisp.
4 min - 3
Stir in the gochujang, soy sauce, kimchi juice, sesame oil and most of the spring onions. Cook for 1 minute, then divide between two bowls.
- 4
Wipe the pan, add the remaining oil and fry the eggs for 2 to 3 minutes until the whites are crisp and the yolks runny.
2 min 30 s - 5
Top each bowl with an egg, sesame seeds and the rest of the spring onions.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.