This is a vibrant, spicy fried rice that combines tender diced chicken with tangy kimchi, creating a dish that’s bold, aromatic, and absolutely crave-worthy. The kimchi brings a fermented depth and fiery kick that transforms ordinary fried rice into something special, while the chicken adds protein and substance. Finished with a drizzle of sesame oil and a fried egg on top, it’s a complete meal that’s ready in 20 minutes and tastes like pure comfort with an exciting Korean twist.
Spicy, tangy and satisfying
This fried rice delivers bold Korean flavors in every bite. Fermented kimchi brings heat and depth, tender chicken adds substance, and a perfectly runny fried egg on top creates a luxurious, creamy texture. It’s a complete meal that’s ready faster than takeout and tastes delicious with zero hassle.
Use cold rice for perfect texture
Day-old rice or freshly cooked rice that’s been cooled is essential for fried rice. Hot, freshly cooked rice has too much moisture and will become mushy and clumpy.
Chop Your Kimchi Into Small Pieces
Cut the kimchi into small, bite-sized pieces so every spoonful has kimchi flavor distributed evenly throughout the rice. Larger chunks will clump together and make some bites overwhelmingly spicy.
Runny fried egg is the star
The runny yolk is the star of this dish. When you break it, it creates a creamy sauce that coats the fried rice beautifully. Cook the eggs over medium-high heat for about 3-4 minutes until the whites are fully set but the yolk still jiggles slightly.
Ingredients (serves 2)
chicken breast or thighs
300 grams
cooked rice
2 cups
garlic, minced
1 tablespoon
kimchi, chopped
1 cup
neutral oil
3 tablespoons
light soy sauce
3 tablespoons
gochujang
1 tablespoon
sesame oil
1/2 tablespoon
sugar
1 teaspoons
mirin
1 tablespoon
black pepper
1 teaspoons
eggs
2
scallions, sliced
for garnish
Steps
- Cook 2 cups of rice according to package directions. Fluff with a fork and divide into two serving bowls.
- Cut chicken breast into about ½-inch cubes. Season lightly with 1 tbsp soy sauce, 1 tbsp mirin and some black pepper.
- Heat 1 tbsp oil in a skillet over medium-high heat. Crack 2 eggs into the skillet and fry until the whites are set but the yolks are still runny, about 3-4 minutes. Set aside.
- In the same skillet, add 2 tbsp oil over medium-high heat. Add the diced chicken and cook for 4-5 minutes, stirring occasionally, until cooked through and lightly golden.
- Add 1 tbsp minced garlic and cook for 30 seconds until fragrant. Add 1 cup of chopped kimchi (including the kimchi liquid) and stir-fry for 1-2 minutes until heated through.
- Add rice to the skillet, breaking up any clumps with a spatula. Stir-fry for 3-4 minutes, constantly mixing to ensure the rice is evenly coated.
- Add 2 tbsp soy sauce, 1 tbsp gochujang, ½ tbsp sesame oil, and 1 tsp sugar. Toss everything together until well combined. Taste and adjust seasoning as needed.
- Divide the kimchi fried rice between two bowls. Top each with a fried egg and garnish with sliced scallions. Serve immediately and enjoy!
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