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Kimchi Fried Rice with Fried Eggs

This homemade fried rice recipe uses kimchi to quickly add a ton of flavor. Ready in only 15 minutes, this is sure to be your new favorite weeknight meal.

Serves 4
Ready in 15 mins
Prep time 5 mins
Cooking time 10 mins
406 calories per serving


> 1 1/2 cups kimchi
> 1 tbsp canola oil
> 2 (3.5 oz) pkgs sliced shiitake mushrooms
> 1/2 (10 oz) bag matchstick carrots (shredded)
> 1 clove garlic, minced
> 2 tsp sesame oil
> 2 (8.8 oz) pkgs precooked Nature's Promise® Jasmine Rice
> 2 tsp reduced-sodium soy sauce
> Cooking spray
> 4 large eggs
> 2 green onions, finely chopped


Drain the kimchi and reserve 3 tbsp kimchi juice. Roughly chop kimchi. In a 12-inch nonstick skillet or wok, heat the canola oil on medium-high. Add the mushrooms and carrots. Season with salt and pepper. Cook for 3–4 min., until tender, stirring constantly. Add the garlic and cook 30 sec.
To skillet, add the sesame oil. Add kimchi and cook 1 min. Break up rice in pouches and add to skillet along with reserved kimchi juice and soy sauce. Season with salt and pepper. Toss well and cook 2–3 min., stirring constantly.
Meanwhile, coat another large nonstick skillet with cooking spray and heat on medium-high. Crack eggs into skillet and cook 3–4 min., until whites are set. Divide fried rice among 4 plates and top with fried eggs. Garnish with the green onions.

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