Kimchi Fried Rice with Poached Egg
This bold and tangy kimchi fried rice brings together fermented cabbage with fluffy rice for a probiotic-packed meal. It is a quick weeknight dish that supports gut health while delivering deep umami flavor.
Spicy fermented kimchi tossed with day-old rice and topped with a silky poached egg.
Nutrition per serving
Ingredients
Base
Fermented
Protein
Fat
Garnish
Instructions
Heat the Pan
Heat a large skillet or wok over high heat and add sesame oil. Once shimmering, add the chopped kimchi and stir-fry for 2 minutes until slightly caramelized and fragrant.
Fry the Rice
Add the day-old rice and kimchi brine to the pan. Press and toss the rice continuously for 5 to 7 minutes until each grain is coated and lightly crisped.
Poach the Eggs
Bring a small saucepan of water to a gentle simmer. Crack each egg into a small cup and slide into the water. Poach for 3 minutes until whites are set but yolks remain runny.
Plate and Serve
Divide the kimchi rice between two bowls, top each with a poached egg, and scatter green onions over the top. Serve immediately for maximum probiotic benefit.
Substitutions
Common mistakes
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