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Ina Garten Kimchi Fried Rice With Fried Egg

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Calories: 702.3|Fat: 50.2|Carbohydrates: 51.7|Protein: 11.9 | 40 minutes
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Ina Garten's Kimchi Fried Rice is simple and super, super tasty. It's just a few ingredients, but no wonder it's so loved by Koreans and eaten everyday.
ina garten kimchi fried rice with fried egg
Kimchi fried rice is a popular Korean dish that combines the tangy, spicy flavors of kimchi with savory fried rice. It typically includes ingredients like chopped kimchi, cooked rice, onions, garlic, and often additional proteins such as diced tofu, pork, or shrimp. The dish is stir-fried in a skillet or wok until the flavors meld together and the rice becomes slightly crispy. The fermented kimchi adds a unique depth of flavor and a hint of tanginess, while the rice provides a comforting base. Kimchi fried rice is a versatile and satisfying dish that can be enjoyed as a main course or a side dish.

Why You’ll Like It

  • Barefoot Contessa’s standout recipe – In this delightful “Off Duty” episode of “Barefoot Contessa: Modern Comfort Food aired Aug 25, 2012, Ina Garten teams up with food writer Julia Turshen to whip up a scrumptious array of dishes. Among them is a standout recipe for Kimchi Fried Rice with a perfectly fried egg on top.

Tips & Tricks

  • Keep a batch of fresh kimchi on hand for immediate consumption with rice, and another batch of older, fermented kimchi reserved for dishes like kimchijjigae, kimchi pancakes, and fried rice. Fermented kimchi adds depth and complexity of flavor to your dishes.
  • For a runny yolk, cook the egg sunny-side-up or over-easy. For a firmer yolk, cook the egg sunny-side-down or over-medium.
  • Use a hot cast-iron skillet or wok to achieve a crispy texture on the rice, mimicking the charred flavor often found in restaurant-style fried rice.

Ingredient Substitutions & Variations

  • Add meat – Customize your kimchi fried rice with your choice of beef, chicken, pork, ham, or spam, allowing you to tailor the dish to your preferences and dietary needs
  • Experiment with different types of kimchi –  Try cucumber kimchi or radish kimchi, to add variety and unique flavors to your fried rice.
  • Calorie & Macronutrient Friendly – Double the egg and serve for 2 instead of 1. I also suggest using a little less oil to reduce the fat and calorie content.

Storage and Make Ahead Instructions

  • Storage Instructions: Store any leftover kimchi fried rice in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or on the stovetop until heated through before serving.
  • Make Ahead Instructions: You can prepare the kimchi fried rice ahead of time and store it in the refrigerator until ready to serve. Follow the recipe as usual, then allow the fried rice to cool completely before transferring it to an airtight container. When ready to eat, simply reheat the fried rice in a skillet or microwave until heated through, adding a splash of water or vegetable broth if needed to prevent it from drying out.

What to serve with Kimchi Fried Rice?

Kimchi fried rice pairs well with side dishes like extra kimchi, fried egg, pickled vegetables, Korean banchan, grilled veggies, tofu, Korean pancakes, soup, salad, and fresh fruit. These accompaniments complement the flavors and textures of the fried rice, creating a satisfying and balanced meal.


Health Info

  • Calories: 702.3
  • Sugar: 3.6
  • Sodium: 1529.4
  • Fat: 50.2
  • Carbohydrates: 51.7
  • Fiber: 4.5
  • Protein: 11.9
ina garten kimchi fried rice with fried egg

Ina Garten Kimchi Fried Rice (Kimchi-bokkeumbap) Recipe

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Author Caroline Sciberras
Servings 1
Calories 702.3
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Fat: 50.2|Carbohydrates: 51.7|Protein: 11.9


Ina Garten's Kimchi Fried Rice is simple and super, super tasty. It's just a few ingredients, but no wonder it's so loved by Koreans and eaten everyday.


  • 3 tablespoons olive oil extra-virgin
  • 1/4 cup yellow onion finely chopped
  • 1 small garlic clove finely minced
  • Coarse salt
  • 1/2 cup kimchi finely chopped. The kimchi should be very sour.
  • 1 teaspoon soy sauce
  • 1 cup day-old cooked rice at room temperature
  • 1 scallion white and light green parts only, very thinly sliced
  • 1 pinch coarse Korean chili powder

For the eggs

  • 1 egg
  • 2 tablespoons olive oil extra virgin


To make the fried rice

  • Heat up 3 tablespoons of olive oil in a generously-sized nonstick skillet over medium heat. Add the finely chopped onion, garlic, and a touch of salt to the pan. Cook this aromatic mix, occasionally stirring, until the onions begin to soften and take on a gentle golden hue, which should take about 10 minutes.
  • Now, turn up the heat to high, and introduce the star ingredient, the kimchi, into the sizzling skillet. Let it sizzle for approximately 2 to 3 minutes until it starts to develop crispy, golden edges. Sprinkle in the soy sauce and add the rice, stirring gently until the rice is heated through and starts to take on a tempting golden color.
  • Transfer the fried rice to a bowl.

To make the eggs and serve

  • Give your skillet a quick wipe with a paper towel to refresh it, and then add the olive oil reserved to fry the eggs into the pan. Return it to the stovetop, now set to high heat. Crack the egg into the hot skillet, add a pinch of salt to taste, and promptly cover the pan with a snug-fitting lid. Let cook until the egg white turns beautifully cooked through, while the yolk remains dippy.
  • With the egg perfectly cooked, slide a spatula underneath it and delicately transport it onto the awaiting bed of rice.  Now, sprinkle the scallions generously over the dish, and add a touch of chili powder for a hint of heat and color.
  • Eat it right away, making sure the dippy yolk mixes with the rice.
  • The macros and calories were calculated assuming that the fried egg would absorb half a teaspoon of oil. The amount of oil an egg absorbs can vary depending on the temperature, cooking time, and the type of pan used. On average, a fried egg absorbs between 1/2 teaspoon to 1 teaspoon of oil.

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