Name: Kimchi Fried Rice with Enoki Mushrooms and a Fried Egg Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Korean
Ingredients: 2 tsp sesame oil, toasted, separated (1 tsp + 1 tsp); 2 garlic cloves, finely chopped; 200g/7oz enoki mushrooms; 1 tbsp vegetable oil (or peanut or canola oil); 1 tbsp gochujang (Korean chili paste); 1 cup packed kimchi; 1/4 cup kimchi juice (from the kimchi above); 3 cups cooked day-old white rice; 1 fried egg, sunny-side up with runny yolk; Black sesame seeds; Green onions, finely sliced; Crispy seaweed strips

Introduction

Kimchi fried rice is a flavorful and comforting Korean dish that transforms day-old rice into a spicy, satisfying meal. With tangy kimchi, savory gochujang, and tender enoki mushrooms, it’s perfect for a quick lunch or dinner. Topped with a runny fried egg and garnishes, this dish combines texture and bold flavors beautifully.

A black pan filled with a dish of orange-colored fried rice mixed with small shredded pieces of meat or mushrooms, topped with thinly sliced green onions and black sesame seeds scattered throughout. On one side, there is a sunny-side-up fried egg with a bright yellow yolk and white edges sprinkled with black sesame seeds. On top of the egg, there are thin strips of dark seaweed. A wooden spoon is partially scooping the rice from the pan. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tsp sesame oil, toasted (separated as 1 tsp + 1 tsp)

2 garlic cloves, finely chopped

200g/7oz enoki mushrooms

1 tbsp oil (vegetable, peanut, or canola)

1 tbsp gochujang (Korean chili paste)

1 cup packed kimchi

1/4 cup kimchi juice (from the kimchi)

3 cups cooked day-old white rice

Fried egg (runny yolk, sunny-side up)

Black sesame seeds

Green onions, finely sliced

Crispy seaweed strips

Instructions

Step 1: Strain the kimchi juice by placing the kimchi in a sieve set over a bowl. Press firmly to extract as much juice as possible. Set aside 3 tablespoons of this juice for the recipe.

Step 2: Heat 1 teaspoon of sesame oil in a large non-stick pan over medium-high heat. Add the enoki mushrooms, half the garlic, and a pinch of salt and pepper. Cook for 1 1/2 minutes until just wilted, then remove to a plate.

Step 3: Return the pan to the stove and add the vegetable oil. Add the remaining garlic and cook for 20 seconds until lightly golden.

Step 4: Stir in the gochujang and cook for 30 seconds, moving it around to break up the paste until it dries out slightly.

Step 5: Add the kimchi to the pan and cook for 1 minute to heat through and reduce excess moisture.

Step 6: Add the cooked rice and reserved kimchi juice. Toss well for 1 1/2 minutes until the rice is fully stained red and the sauce is evenly distributed.

Step 7: Return the enoki mushrooms to the pan along with the remaining 1 teaspoon of sesame oil. Toss to combine.

Step 8: Serve the kimchi fried rice topped with a fried egg, black sesame seeds, sliced green onions, and crispy seaweed strips.

Tips & Variations

Using day-old rice helps prevent sogginess by allowing the grains to dry out slightly.

Adjust the amount of gochujang to control the heat level to suit your taste.

Try adding other vegetables like diced carrots or peas for extra color and nutrition.

Vegetarians can omit the egg or replace it with tofu for protein.

If kimchi juice is limited, substitute with a splash of water or vegetable broth.

FAQs

Can I use fresh rice instead of day-old rice?

Freshly cooked rice tends to be too soft and moist for fried rice, making it clumpy and soggy. If you only have fresh rice, spread it out on a tray to cool and dry slightly before using.