Bowl of Kimchi-Fried Rice with an egg on top
  • Easy
  • 20 Minutes
  • Serves 2

Nutrition Per Serving

  • Calories: 322
  • Fat: 17.1g (Saturated Fat: 10g)
  • Carbohydrates: 30.2g
  • Fiber: 11.1g
  • Sugar: 5.8g
  • Protein: 10.9g
  • Sodium: 682mg

Print Recipe


  • 2 Tbsp olive oil (or other cooking oil)
  • ½ of a medium yellow onion, finely diced
  • 1 cup chopped cremini mushrooms
  • ¼ tsp liquid smoke
  • 2 tsp finely grated ginger root
  • 2 tsp minced garlic (about 2 cloves)
  • 1 cup roughly chopped kimchi (about 6 ounces)
  • 2 Tbsp kimchi juice
  • 2 cups cooked and cooled brown rice
  • 2 tsp tamari or soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp maple syrup
  • 2 tsp olive oil (or other vegetable oil)
  • 2 eggs
  • Salt to taste
  • 2 sheets nori (roasted seaweed), cut into thin strips
  • 2 tsp black or white sesame seeds
  • 2 Tbsp chopped cilantro
  • 2 Tbsp thinly sliced green onions


  1. Heat a medium sauté pan or well-seasoned cast-iron skillet. Add the olive oil and heat the oil until it starts to shimmer. Add the onions. Cook, stirring, until the onions start to sizzle, about two minutes. Add the mushrooms and liquid smoke. Cook until the mushrooms are soft and all of the liquid is released. Add ginger, garlic, kimchi and kimchi juice, and stir until it comes to a boil, about 2 minutes.
  2. Add the rice to the pan, breaking it up and stir to incorporate. Turn the heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce, sesame oil and maple syrup. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.
  3. Place a small nonstick sauté pan over medium heat and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori strips, sesame seeds, cilantro, and green onion.