Dinner

Kale & Kimchi Fried Rice with Crispy Eggs Recipe

ByHailey Reed January 18, 2026January 18, 2026

Introduction

This Kale & Kimchi Fried Rice is a vibrant and flavorful dish that combines the tangy spice of kimchi with nutritious kale and perfectly fried eggs. It’s a quick, satisfying meal that works great for lunch or dinner.

A white bowl filled with a layer of cooked rice mixed with green leafy vegetables and small pieces of light-colored onions; on top sits a fried egg with a bright orange yolk that is slightly runny, sprinkled with some seasoning. A small bunch of fresh green cilantro rests on one side of the bowl. The bowl is placed on a white marbled surface, surrounded by a small white bowl of red seasoning, chopsticks wrapped in a cloth with red stripes, and blurred background items including a glass of water with a lime slice. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g kale
2 tbsp sesame oil
3 spring onions, sliced
1 garlic clove, crushed
100g cooked basmati rice
120g kimchi
2 large eggs
A few coriander leaves, to serve
Shichimi togarashi and chilli oil, to serve (optional)

Instructions

Step 1: Bring a pan of salted water to the boil. Add the kale and cook for 1 minute. Drain and leave it to steam-dry.
Step 2: Heat half the sesame oil in a non-stick frying pan over medium heat. Add the spring onions and crushed garlic, cooking for 1 minute until fragrant.
Step 3: Turn the heat to high. Stir in the cooked basmati rice and cook for 3 minutes, allowing it to heat through.
Step 4: Add the kimchi and steamed kale to the pan. Stir everything together until warmed through.
Step 5: 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, but the yolks remain slightly runny.
Step 6: Divide the kimchi fried rice between two shallow bowls. Top each with a fried egg and scatter over coriander leaves. Add shichimi togarashi and a drizzle of chilli oil if you like extra heat.

Tips & Variations

Use day-old rice for better texture as it is less sticky and fries more evenly.
For a vegetarian option, omit the egg or replace it with tofu scramble.
Add a splash of soy sauce or tamari for extra umami flavor.
Substitute kale with spinach or other leafy greens if preferred.

Storage

Store leftover fried rice in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over medium heat, adding a little oil if needed to prevent sticking. It’s best to cook fresh eggs to top when serving again, as reheated fried eggs tend to lose texture.

How to Serve

A white bowl filled with a bed of light brown fried rice mixed with bright green kale and small pieces of light-colored vegetables. On top sits a sunny-side-up egg with a shiny, rich orange yolk slightly spilling onto the rice, and the white of the egg has a slight crispy texture around the edges. A bunch of fresh green cilantro leaves rests to one side on the rice, adding a fresh look. The bowl is placed on a white marbled surface, with a small amount of seasoning sprinkled around the bowl and two small bowls of spices and sauce nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh rice instead of cooked rice?

It is best to use cooked, preferably day-old rice because fresh rice is too moist and can become mushy when fried. If you only have fresh rice, spread it out on a tray to cool and dry slightly before cooking.

What if I don’t have kimchi?

You can substitute kimchi with sauerkraut or pickled vegetables for a similar tangy flavor, although the characteristic spice of kimchi will be missing.