Kimchi fried rice with egg and crispy toppings

There are evenings when you do not feel like cooking anything complicated, but you do want something with character. Something warm in a bowl, a pan that sizzles and the smell of garlic, kimchi and rice slowly becoming richer. This kimchi fried rice is exactly that: quick, spicy and savoury, with crispy bits of rice and a softly fried egg on top.

This dish is ideal for leftover rice. Cold rice fries better than warm rice and gets those tasty edges in the pan more quickly. With kimchi, soy sauce, spring onion and a fresh cucumber topping, you can turn it into a complete meal in no time.

Cooking time: about 20 minutes. Preparation: preferably cook the rice a day ahead and keep it cold in the fridge. That gives the best result.

Why kimchi fried rice works so well

Kimchi fried rice is all about balance. The kimchi adds heat, acidity and umami. The rice makes the dish soft and filling. The egg adds creaminess and the cucumber brings back freshness. That makes the dish savoury and warm, but not too heavy.

The main thing is to use cold rice. Warm rice contains too much moisture and turns mushy more quickly. Fry the rice in a large pan and leave it alone every now and then. That is exactly when the crispy bits form that make this dish so delicious.

Ingredients for 2 people

• 300 to 350 g cooked rice, preferably a day old and cold
• 150 g kimchi, roughly chopped, reserve 2 to 3 tbsp kimchi juice
• 2 eggs
• 2 spring onions, sliced into rings
• 1 small onion or 2 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 1 to 2 tbsp oil for frying
• 1 tbsp soy sauce
• 1 tsp sesame oil, optional, for finishing
• 1 tsp sugar or honey, optional
• 1 handful of cucumber ribbons or diced cucumber
• Optional: 100 g fried mushrooms, tofu or leftover chicken

For the fresh cucumber topping

• Cucumber, in ribbons or half-moons
• 1 to 2 tsp cucumber vinegar for a fresh, gentle kick
• 1 small pinch of salt

Method

1. Make the fresh cucumber topping

• Slice the cucumber into ribbons, cubes, or half-moons.
• Mix with the cucumber vinegar and a small pinch of salt.
• Let it sit while you cook the rice.

This makes the cucumber just a little juicier and fresher. Do not add too much salt, because kimchi and soy sauce already add salt as well.

2. Fry the egg

• Heat a little oil in a frying pan.
• Fry the eggs the way you like them, for example sunny side up with a soft yolk.
• Place the eggs separately on a plate.

A soft yolk works very well with this dish. It will soon mingle with the warm rice and make the whole dish slightly creamier.

3. Build the flavor in the pan

• Heat oil in a spacious wok or frying pan over medium heat.
• Sauté the onion or shallot for 2 to 3 minutes, until soft.
• Add the garlic and fry along with it for 30 seconds.
• Add the kimchi and fry along with it for 2 minutes.

Let the kimchi make good contact with the pan for a moment. That gives a deeper, roasted flavor. Do stir regularly, so the garlic does not burn.

4. Add the rice

• Add the cold rice to the pan.
• Break up clumps with a spatula.
• Add the soy sauce and 2 tbsp kimchi juice.
• Fry the rice 5 to 7 minutes.
• Let the rice sit briefly from time to time, so crispy bits can form.

Taste again afterwards. Want more heat or sourness? Add a little more kimchi juice. Is the flavor too sharp? Then stir a little sugar or honey through the rice.

5. Finish the rice

• Stir the sesame oil through the rice if desired.
• Add half of the spring onion.
• Taste and season further if needed with a little soy sauce.

It's best to add sesame oil at the end. That way, the aroma stays present better and the flavor does not become too heavy.

6. Build the bowls

• Spoon the kimchi fried rice into bowls.
• Place a fried egg on each bowl.
• Finish with the fresh cucumber and the rest of the spring onion.
• Optionally add extra toppings, such as sesame seeds, nori or crispy onions.

Serve immediately. Then the rice is warm, the egg is soft and the cucumber is still fresh.

What to look out for

• Use cold rice. It fries better and becomes mushy less quickly.
• Use a spacious pan. That way, the rice can fry instead of steaming.
• Briefly fry the kimchi along with it. This gives the flavor more depth.
• Add the kimchi juice in portions. That way, you keep control over the sourness and heat.
• Serve immediately. That way, the contrast between warm, fresh and crispy is at its best.

Smart substitutes

• No kimchi? Use finely sliced pickled vegetables with a little chili sauce, although the flavour will be less deep.
• No cold rice? Spread warm rice out on a plate and let it cool quickly before frying.
• No sesame oil? Leave it out or use a little extra neutral oil.
• No cucumber vinegar? Use rice vinegar or mild white wine vinegar.
• No egg? Use fried tofu, mushrooms or extra vegetables.

Serving tips

• For extra freshness: serve with cucumber, spring onion and, if you like, a little lime.
• For more crunch: add sesame seeds, crumbled nori or fried onions.
• For more substance: fry mushrooms, tofu or leftover chicken along with it.
• For the table: serve in deep bowls and place the toppings separately, so everyone can finish their own bowl.

If you eat with chopsticks, a minimalist set such as black chopsticks for a calm dining moment fits beautifully with the simplicity of this dish.

Variations on kimchi fried rice

Make it more filling

• Fry mushrooms until golden brown first and mix them through the rice at the end.
• Add crispy fried tofu for extra bite.
• Use leftover chicken or roasted vegetables as a quick addition.

More freshness

• Add extra cucumber to the topping.
• Finish with a little lime zest.
• Serve with finely sliced radish or extra spring onion.

More spice

• Stir a small spoonful of chili paste through the rice.
• Use spicier kimchi.
• Add extra kimchi juice, but taste as you go.

Subtle flavour boost

Kimchi already has plenty of flavour on its own. Still, a little finishing touch can make the dish feel just a bit rounder. Think of a mild salt, a warm pepper or a soft oil that you add only at the end.

Products from the Nicolas Vahé collection with salt and spices can work beautifully here. Use them sparingly, so the kimchi, rice and fresh cucumber stay in balance.

Common problems and quick fixes

• The rice turns mushy: use cold rice and fry over a slightly higher heat in a roomy pan.
• The flavour is too sour: add a little sugar or honey and cook for 1 more minute.
• The flavour is too salty: add extra rice or cucumber.
• There are no crispy bits: leave the rice alone from time to time and don’t stir too often.
• The dish is too dry: add a small splash of water or extra kimchi juice.

Preparing and storing

This dish is perfect for using rice from the day before. Store cooked rice covered in the fridge and use it the next day for the best result.

You can chop the kimchi in advance and prepare the cucumber topping. It’s better to fry the rice just before eating, because that way the texture stays best.

Leftovers can be stored in the fridge for up to 1 day. Reheat them in a frying pan with a small splash of water or oil. Fry a fresh egg with it for the best result.

Frequently asked questions

Can I make kimchi fried rice in advance?

You can cook the rice and chop the ingredients, but it’s best to fry the dish just before eating. That keeps the rice at its tastiest and gives you more crispy bits.

Which rice is best to use?

Cold, cooked rice works best. Jasmine rice, pandan rice or plain white rice all work. More important than the type is that the rice has cooled properly.

Can I make this dish vegetarian?

Yes. Use vegetarian kimchi and replace chicken or other toppings with tofu, mushrooms or extra vegetables. You can use the egg or leave it out.

How do I make kimchi fried rice less spicy?

Use less kimchi juice and add a little extra rice. A softly fried egg, cucumber and a small drizzle of honey also help to round off the heat.

Which Nicolas Vahé products go well with this?

A mild salt, a warm pepper or a subtle oil can work well as a finishing touch. Use a little, so the kimchi stays centre stage. You’ll find more ideas among the Nicolas Vahé recipes.

In conclusion

Kimchi fried rice is quick, warming and full of flavour. With cold rice, kimchi, a few seasonings and a fried egg, you can make a bowl in no time that’s fresh, savoury and spicy all at once.

It’s a great recipe for busy evenings, especially if you still have rice in the fridge. Chop, cook, taste and finish. That’s all it takes to eat well.