Kale & Kimchi Fried Rice with Crispy Egg Recipe
Introduction
Kale and kimchi fried rice is a vibrant, flavorful dish that combines the earthiness of kale with the spicy tang of kimchi. This quick and easy recipe is perfect for a satisfying weeknight meal packed with textures and bold tastes.
Ingredients
- 100g kale
- 2 tbsp sesame oil
- 3 spring onions, sliced
- 1 garlic clove, crushed
- 100g cooked basmati rice
- 120g kimchi
- 2 large eggs
- A few coriander leaves, to serve
- Shichimi togarashi and chilli oil, to serve (optional)
Instructions
- Step 1: Bring a pan of salted water to the boil. Add the kale and cook for 1 minute. Drain well and leave to steam-dry.
- Step 2: Heat half the sesame oil in a non-stick frying pan over medium heat. Add the spring onions and crushed garlic, cooking for 1 minute until fragrant.
- Step 3: Turn the heat to high and stir in the cooked basmati rice. Cook, stirring occasionally, for about 3 minutes until heated through.
- Step 4: Add the kimchi and cooked kale, stirring well until everything is warmed through and combined.
- Step 5: In a separate pan, heat the remaining sesame oil over high heat. Crack in the eggs and cook undisturbed for several minutes until the edges are crispy and golden but the yolks remain slightly runny.
- Step 6: Divide the fried rice between two shallow bowls. Top each with a fried egg and a few coriander leaves. Add shichimi togarashi and drizzle with chilli oil if desired.
Tips & Variations
- Use day-old rice to prevent clumping and achieve a better fried rice texture.
- For extra protein, add diced tofu or cooked chicken along with the kimchi.
- Adjust the amount of kimchi based on how spicy and tangy you prefer your dish.
- Substitute kale with spinach or bok choy for a milder green option.
Storage
Store leftover fried rice in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat or in the microwave until thoroughly heated. It’s best to cook fresh eggs when serving leftovers for optimal flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of rice for this recipe?
Yes, jasmine rice or short-grain rice can also work well, but basmati is preferred for its light, fluffy texture and fragrance.
What if I don’t have shichimi togarashi?
You can substitute with a pinch of chili flakes or cayenne pepper to add some heat, or simply omit it if you prefer a milder dish.
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Kale & Kimchi Fried Rice with Crispy Egg Recipe
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
A flavorful and vibrant Kale & Kimchi Fried Rice recipe that combines the earthiness of kale with the spicy tang of kimchi, enhanced by crispy fried eggs and aromatic seasonings for a quick and satisfying meal.
Ingredients
Vegetables and Herbs
- 100g kale
- 3 spring onions, sliced
- 1 garlic clove, crushed
- A few coriander leaves, to serve
Staples
- 2 tbsp sesame oil
- 100g cooked basmati rice
- 120g kimchi
- 2 large eggs
- Shichimi togarashi and chilli oil, to serve (optional)
Instructions
- Prepare the Kale: Bring a pan of salted water to a boil. Add the kale and cook for 1 minute. Drain the kale and leave it to steam-dry, ensuring it retains its vibrant green color and slight crunch.
- Cook Aromatics and Rice: Heat half of the sesame oil in a non-stick frying pan over medium heat. Add the sliced spring onions and crushed garlic, cooking for 1 minute until fragrant. Increase the heat to high, stir in the cooked basmati rice, and cook for 3 minutes to warm through and slightly toast the rice.
- Add Kimchi and Kale: Stir the kimchi and steamed kale into the rice mixture until everything is heated through and well combined, melding the flavors.
- Fry the Eggs: In a separate pan, heat the remaining sesame oil over high heat. Crack in the eggs and cook undisturbed for several minutes until the whites are set, the edges are crispy and golden, and the yolks remain slightly runny.
- Assemble and Serve: Divide the kimchi fried rice between two shallow bowls. Top each serving with a crispy fried egg and sprinkle with fresh coriander leaves. Add shichimi togarashi and drizzle with chili oil if desired for an extra kick of spice.
Notes
- Use day-old cooked rice for better texture as fresh rice can become mushy.
- You can adjust the amount of kimchi based on how spicy and tangy you like the dish.
- For a vegan version, substitute fried eggs with tofu scramble or omit eggs.
- Shichimi togarashi adds a peppery, citrusy heat; it’s optional but recommended for authentic flavor.
- Ensure to drain the kale well to prevent excess moisture in the fried rice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean-inspired
Keywords: kimchi fried rice, kale recipe, Korean fried rice, quick dinner, easy fried rice, spicy rice bowl
