This dish brings together the rich, spicy tang of kimchi and the heartiness of ground beef, all nestled in perfectly stir-fried rice. With minimal ingredients and a quick cook time, it’s ideal for weeknight dinners or when you’re craving bold, comforting flavors.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, perfect for busy evenings.
- One-Pan Meal: Minimal cleanup with maximum flavor.
- Korean-Inspired Flavors: The spicy kick of kimchi and savory beef make it an umami-packed dish.
- Customizable: Easily adaptable with vegetables, different proteins, or an extra spicy kick.
Ingredients for Beef and Kimchi Fried Rice
- 1 lb ground beef
- 2 cups cooked rice (preferably day-old)
- 1 cup kimchi, chopped
- 2 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 eggs
- Green onions, sliced (for garnish)
Chef’s Tip: Day-old rice works best as it’s less sticky, ensuring perfectly separated grains when stir-fried.
Step-by-Step Instruction1. Cook the Beef
- Heat a large skillet or wok over medium heat.
- Add the ground beef and cook until browned, breaking it up with a spatula as it cooks.
- Stir in the minced garlic and chopped kimchi, cooking for an additional 2 minutes until fragrant.
2. Stir-Fry the Rice
- Add the cooked rice to the skillet, breaking up any clumps.
- Drizzle with soy sauce and sesame oil, tossing everything together to coat the rice evenly.
- Cook for 3-4 minutes, stirring frequently, until the rice is heated through and slightly crispy.
3. Fry the Eggs
- In a separate nonstick pan, heat a small amount of oil over medium heat.
- Crack the eggs into the pan and cook sunny-side up, allowing the edges to crisp while keeping the yolk runny.
4. Serve and Garnish
- Divide the fried rice among serving bowls.
- Top each bowl with a fried egg and garnish with sliced green onions.
- Serve immediately and enjoy!
Serving Suggestions
- With Kimchi on the Side: Add extra kimchi as a tangy, spicy side dish.
- Drizzle of Gochujang: For heat lovers, drizzle some gochujang (Korean chili paste) over the rice.
- Pair with Soup: Serve alongside a bowl of miso or seaweed soup for a complete meal.
Chef’s Tips for Success
- Use High Heat: Cooking over high heat helps achieve the signature smoky flavor in fried rice.
- Don’t Overcrowd the Pan: Work in batches if needed to ensure even cooking.
- Customize Toppings: Add a sprinkle of sesame seeds or crispy fried onions for extra texture.
- Boost Veggies: Toss in chopped carrots, peas, or spinach for added color and nutrients.
Nutritional Information (Per Serving)
- Calories: 420 kcal
- Total Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 160mg
- Sodium: 850mg
- Carbohydrates: 35g
- Protein: 22g
Note: Nutritional values are approximate and depend on specific ingredients used.
FAQs
Can I use other proteins instead of beef?
Absolutely! Try ground pork, chicken, or even tofu for a vegetarian version.
What if I don’t have day-old rice?
Use freshly cooked rice, but spread it out on a tray to cool slightly before frying. This helps reduce stickiness.
Is kimchi essential for this dish?
Kimchi adds the signature tangy-spicy flavor, but you can substitute with pickled vegetables or chili paste for a different twist.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for the best texture.
What’s the best way to make it spicier?
Add gochugaru (Korean chili flakes), more kimchi juice, or an extra splash of sriracha.
Conclusion
Beef and Kimchi Fried Rice with Fried Egg is a flavorful, satisfying dish that brings together the best of Korean-inspired cuisine in a single pan. Whether you’re looking for a quick dinner, a hearty lunch, or an impressive dish for guests, this recipe delivers on taste, texture, and ease.
So grab your wok and ingredients, and enjoy the spicy, savory, and utterly delicious flavors of this fusion masterpiece!