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Kimchi Fried Rice with Fried Egg and Crispy Seaweed
A 38-minute Korean dinner for 4 — 620 calories per serving.
per serving, estimated
Smoky, tangy kimchi fried rice loaded with savory pork, topped with a runny fried egg and shatteringly crisp roasted seaweed sheets.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 4 cups day-old cooked short-grain white rice (cold, broken into loose grains)
- 1½ cups napa cabbage kimchi (roughly chopped, brine reserved)
- 3 tablespoons kimchi brine
- 10 ounces pork belly (cut into ½-inch pieces)
- 4 Large eggs
- 8 roasted seaweed snack sheets (gim)s (torn into rough shards)
- 1 yellow onion (finely diced)
- 4 garlic cloves (minced)
- 2 tablespoons gochujang
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 3 tablespoons vegetable oil
- 4 scallions (thinly sliced, green parts only, for garnish)
- 1 tablespoon toasted sesame seeds (for garnish)
- ½ teaspoon Kosher salt
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Finely dice the yellow onion, thinly slice the scallion greens, and cut the pork belly into ½-inch pieces. 8 min
- Roughly chop 1½ cups napa cabbage kimchi, reserving 3 tablespoons of brine separately. 3 min
- Mince 4 garlic cloves and stir together with 2 tablespoons gochujang, 2 tablespoons soy sauce, and the 3 tablespoons reserved kimchi brine in a small bowl. 4 min
- Timing-sensitive step. Heat 1 tablespoon neutral oil in a large wok or heavy skillet over high heat until shimmering, then add the pork belly and cook, stirring occasionally, for 5–6 minutes until browned and the fat has rendered. 6 min
- Timing-sensitive step. Push the pork to one side, add the diced onion to the empty space, and stir-fry for 3 minutes until softened and lightly golden. 3 min
- Timing-sensitive step. Add the chopped kimchi and the gochujang-soy sauce mixture to the wok and stir-fry everything together for 2 minutes until fragrant and the kimchi begins to caramelize at the edges. 2 min
- Timing-sensitive step. Add the 4 cups cold day-old rice, breaking up any clumps with a spatula, and stir-fry over high heat for 4–5 minutes until each grain is coated and the rice is heated through with some lightly toasted bits. 5 min
- Timing-sensitive step. Drizzle 2 teaspoons toasted sesame oil over the rice, toss once to combine, then push the rice to the edges of the wok and reduce heat to medium.
- Timing-sensitive step. Add the remaining 2 tablespoons neutral oil to the center of the wok (or use a separate non-stick pan), crack in the 4 eggs, and fry over medium heat for 2–3 minutes until the whites are set but the yolks are still runny; season with ¼ teaspoon kosher salt. 3 min
- Divide the kimchi fried rice among 4 bowls, top each with a fried egg, scatter over the torn seaweed shards, sliced scallion greens, and 1 tablespoon toasted sesame seeds, then season with the remaining ¼ teaspoon kosher salt to taste. 3 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.