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Kimchi Fried Rice (Bokkeumbap) with Mushrooms and Fried Egg

Rufus Dewanou
Savory kimchi fried rice with crispy glazed mushrooms, a runny fried egg, and a drizzle of sesame ginger gochujang sauce. A fast, meatless, pantry-first dinner.
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Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Recipe Type Dinner
Cuisine Korean-Inspired
Servings 4 servings
Calories 520 kcal

Equipment

  • Large skillet or wok
  • Nonstick skillet for eggs
  • Mixing bowl
  • Whisk
  • Chef’s knife
  • Cutting board

Ingredients
  

For the kimchi fried rice

  • 3 cups cooked day-old rice cold and dried
  • 1 to 2 tablespoons avocado oil or neutral oil
  • ½ cup diced onion
  • 1 tablespoon grated ginger
  • 3 to 4 garlic cloves minced or grated
  • 1 cup kimchi chopped
  • 2 to 4 tablespoons kimchi juice
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons gochujang
  • 2 scallions sliced

For the glazed mushrooms

  • 12 to 16 ounces mushrooms quartered
  • 1 to 2 tablespoons avocado oil
  • 3 tablespoons rice vinegar
  • 4 tablespoons soy sauce or tamari
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic

For serving

  • 2-4 fried eggs
  • Sesame seeds
  • Sliced scallions and or sliced radishes
  • Extra kimchi
  • Sesame Ginger Gochujang Sauce

Instructions
 

  • If using fresh rice, spread it on a sheet pan and refrigerate 20 to 30 minutes to dry it out. If you do have time for that....I get it
  • Heat a large skillet over high heat. Add oil and mushrooms in a single layer. Cook undisturbed 3 to 4 minutes, then stir and cook 5 to 7 minutes more until deeply browned.
  • Whisk rice vinegar, soy sauce, sesame oil, honey, ginger, and garlic. Pour into the mushrooms and cook 1 to 3 minutes until glossy. Remove from heat.
  • Heat oil in a wok or large skillet over medium-high heat. Add onion and cook 2 to 3 minutes.
  • Add ginger and garlic and cook 30 to 60 seconds until fragrant.
  • Add rice and stir fry 3 to 5 minutes until hot and lightly toasted.
  • Stir in soy sauce, kimchi, kimchi juice, and gochujang. Cook 2 to 3 minutes until evenly coated.
  • Fry eggs to your preference.
  • Assemble bowls with rice, mushrooms, egg, sesame seeds, and a drizzle of sesame ginger gochujang sauce.

Notes

Day-old rice creates the best texture.
This meal is naturally meatless and deeply satisfying.
Swap mushrooms for tofu or tempeh if desired.
Store leftovers refrigerated up to 3 days.

Nutrition

Serving: 420gCalories: 520kcalCarbohydrates: 64gProtein: 15gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gCholesterol: 185mgSodium: 980mgPotassium: 520mgFiber: 5gSugar: 9gVitamin A: 220IUVitamin C: 12mgCalcium: 85mgIron: 4.1mg
Keyword bokkeumbap, kimchi fried rice, pantry meals, stir fry rice, Vegetarian Dinner
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