Korean Oma Fried Rice with Egg Topping
Experience the bold and comforting flavors of Korean Oma Fried Rice with Egg Topping, a vibrant dish that's equal parts savory, tangy, and spicy. This easy-to-make recipe combines fluffy short-grain rice with the zesty kick of kimchi and gochujang, perfectly balanced by the umami of soy sauce and fragrant sesame oil. Freshly stir-fried vegetables add texture, while the sunny-side-up egg topping delivers a delightful creaminess that ties it all together. Garnished with scallions and sesame seeds, this quick and flavorful dish is ready in just 25 minutes, making it perfect for a satisfying weeknight meal. Whether you're a Korean cuisine enthusiast or a fried rice aficionado, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 cups cooked short-grain rice
- 2 tablespoons vegetable oil
- 2 cloves garlic
- 0.5 medium yellow onion
- 1 small carrot
- 0.75 cup kimchi
- 2 tablespoons kimchi juice
- 1.5 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon gochujang (Korean red chili paste)
- 2 stalks scallions
- 2 eggs
- 1 teaspoon sesame seeds
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Finely mince the garlic and thinly slice the scallions, separating the white and green parts. Dice the onion and carrot into small cubes, and coarsely chop the kimchi.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic, onion, and carrot to the skillet. Stir-fry for 2-3 minutes until the vegetables begin to soften.
Stir in the chopped kimchi and sauté for another minute.
Add the cooked rice to the skillet and break up any clumps using a wooden spoon or spatula.
In a small bowl, mix the kimchi juice, soy sauce, sesame oil, and gochujang until well combined. Pour the mixture over the rice and stir thoroughly to ensure even coating.
Season the fried rice with salt and black pepper to taste. Add the white parts of the scallions and cook for another minute.
Push the fried rice to one side of the skillet and add 1 tablespoon of vegetable oil to the empty side. Crack the eggs into the space and fry them sunny-side up until the whites are set but the yolks remain runny, about 2-3 minutes.
Divide the fried rice into two bowls. Carefully place a fried egg over each portion. Garnish with the green parts of the scallions and sprinkle sesame seeds on top.
Serve immediately and enjoy your Korean Oma Fried Rice with Egg Topping!
Nutrition Facts
Calories |
1013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 23.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2582 mg | 112% | |
| Total Carbohydrate | 141.1 g | 51% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 9.9 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 784 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
