Quick Kimchi Fried Rice

Steps

How to make it

Prep 5 min · Cook 8 min

1. Fluff 1 bowl cooked rice by hand or spatula (chilled rice clumps less); dice 80 g kimchi small and reserve 1 tbsp kimchi brine if you have it.
2. Beat 1 egg with a pinch of salt until even.
3. Heat 1 tbsp olive oil in a skillet over medium-high; pour in egg and scramble into soft curds in about 30 seconds; set aside.
4. In the same pan over medium heat, stir-fry kimchi 1 minute until tangy aroma is clear.
5. Add rice and toss quickly 1–2 minutes until grains separate and pick up light golden spots.
6. Drizzle 1 tsp soy sauce and kimchi brine down the pan edge; fold in scrambled egg; finish with white sesame seeds.

Tips & storage

Make it easier

• Save kimchi brine—add 1 tbsp while frying for extra punch.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Best fresh; if reheating next day, splash a little water.

Substitutions

Optional add-ins