Kale & Kimchi Fried Rice with Crispy Eggs Recipe
A vibrant and flavorful kale and kimchi fried rice recipe, combining nutritious kale and spicy kimchi with fluffy basmati rice and topped with crispy fried eggs. This quick and easy dish is perfect for a satisfying meal that balances savory, spicy, and fresh flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Korean-inspired
- Diet: Low Lactose
Ingredients
Scale
Vegetables & Aromatics
- 100g kale
- 3 spring onions, sliced
- 1 garlic clove, crushed
- a few coriander leaves, to serve
Other Ingredients
- 2 tbsp sesame oil
- 100g cooked basmati rice
- 120g kimchi
- 2 large eggs
- shichimi togarashi and chilli oil, to serve (optional)
Instructions
- Blanch the Kale: Bring a pan of salted water to a boil. Add the kale and cook for 1 minute until just tender. Drain the kale and leave it to steam-dry to remove excess moisture.
- Sauté 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 while stirring frequently to ensure the rice is heated through and slightly toasted.
- Add Kimchi and Kale: Mix in the kimchi and blanched kale into the rice mixture. Stir continuously until everything is heated through and well combined, allowing the flavors to meld together.
- 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 edges are crispy and golden, while keeping the yolks runny to add richness to the dish.
- Assemble and Serve: Divide the kimchi and kale fried rice evenly between two shallow bowls. Top each serving with one fried egg, garnish with coriander leaves, and add shichimi togarashi and chilli oil if desired for an extra kick of spice.
Notes
- Blanching the kale briefly helps to soften it without losing its bright green color or crisp texture.
- Use day-old cooked rice if possible for better texture and to prevent clumping during frying.
- Adjust kimchi quantity according to your spice tolerance and preference for sourness.
- Frying eggs until crispy on the edges adds a contrasting texture and flavor to the dish.
- Shichimi togarashi and chilli oil are optional but highly recommended for adding authentic Japanese-inspired heat and flavor.
Keywords: kale fried rice, kimchi fried rice, Korean fried rice, quick fried rice recipe, healthy fried rice, spicy kimchi rice, sesame oil rice
