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    Category Home » Breakfast » Kimchi Brown Rice Breakfast Bowls

    Kimchi Brown Rice Breakfast Bowls

    Published: Jan 10, 2020 · Modified: Nov 4, 2021 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This super-quick kimchi brown rice breakfast bowl is inspired by one of my favorite Korean dishes; kimchi fried rice! Hearty brown rice is cooked with with probiotic-rich kimchi, garlic, ginger, and soy sauce then top it off with a crispy fried egg!

    a bowl of kimchi fried rice topped with a runny egg, chili oil and thinly sliced green onions with a bowl of toasted sesame seeds on the side

    Kimchi brown rice breakfast bowls are my favorite way to use leftover rice from last night’s takeout. Super simple, satisfying, and full of fermented kimchi, brown rice and sesame this kimchi “fried” rice makes the perfect quick and easy breakfast, lunch, or dinner.

    This recipe is endlessly adaptable! Make it your own by adding your favorite veggies like; mushrooms, carrots and wilted greens. I love to add a little heat and usually top my rice with a generous drizzle of chili oil!

    If you enjoy this recipe you will also love: Creamy Coconut Brown Rice Porridge

    Ingredients You’ll Need:

    All you need to make this recipe is a few simple ingredients: cooked brown rice, kimchi, sesame oil, ginger, garlic, green onion, toasted sesame seeds, soy sauce and eggs. Optional: something spicy for serving like chili oil, sriracha or gochujang.

    Ingredients for fried rice individually portioned and labeled: a bowl of rice, green onions, a knob of ginger, a head of garlic, soy sauce and kimchi

    Recipe Step by Step:

    Step 1. Saute the Aromatic Ingredients

    Saute the onion, garlic and sliced ginger in sesame oil. Next, add in the rice.

    two sauté pans with scallions, ginger, garlic and brown rice

    Step 2. Cook the Eggs

    Cook the rice for about 5 minutes, letting it get a bit crispy on the bottom of the pan then add in the kimchi and a drizzle of soy sauce. In a separate pan cook two eggs sunny side up or over easy.

    left: a sauce pan filled with fried rice. right: a cast iron pan with two sunny side up fried eggs

    Step 3. Serve

    To serve, divide the rice between two bowls and sprinkle with fresh scallions and toasted sesame seeds. Top each bowl with an egg. Serve with soy sauce on the side.

    a ceramic bowl filled with fried rice, topped with a sunny side up egg on a marble background with a silver spoon and white napkin

    FAQs and Expert Tips:

    What is Kimchi?

    Kimchi is a staple condiment in Korean cuisine. It’s an intensely flavorful fermented cabbage seasoned with a variety of ingredients like scallion, garlic, chilis, ginger, fish sauce and others. Kimchi is served with most meals in Korea as a side dish or condiment. Kimchi flavors are complex and vary between sour, spicy, sweet and umami.

    What is the best way to reheat leftover fried rice?

    To reheat fried rice in the microwave: sprinkle a bit of water over the rice, then drape a damp paper towel over the bowl before heating it to make sure it doesn’t dry out. You can also reheat it in a sauté pan: give it a generous sprinkle of water, and heat with the lid on over low heat for 3-5 minutes. 

    Check out More Great Recipes:

    • Udon Noodle Stir Fry
    • Kimchi Carbonara
    • Five-Ingredient Spicy Pork and Peanut Noodles
    • Quinoa Fried “Rice” with Crispy Garlic and Ginger
    • Savory Farro Breakfast Porridge

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    a bowl of kimchi fried rice topped with a runny egg, chili oil and thinly sliced green onions with a bowl of toasted sesame seeds on the side

    Kimchi Brown Rice Breakfast Bowl

    This super-quick kimchi brown rice breakfast bowl is inspired by one of my favorite Korean dishes; kimchi fried rice! Hearty brown rice is cooked with with probiotic-rich kimchi, garlic, ginger, and soy sauce then top it off with a crispy fried egg!
    5 from 2 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Servings: 2
    Calories: 420kcal
    Author: Leigh Anderson

    Ingredients

    • 2 tbsp toasted sesame oil
    • 2 cloves garlic, thinly sliced
    • 1 tbsp minced ginger
    • 2 whole scallions thinly sliced
    • 2 cups cooked brown rice
    • ½ c kimchi + 3 tbsp juice from the jar roughly chopped
    • 2 tsp soy sauce plus more for serving
    • 2 tsp toasted sesame seeds
    • 2 eggs

    Instructions

    • Heat a sauté pan over medium heat. Add the sesame oil to the pan along with the sliced garlic, ginger and scallion whites (reserve the green tops to garnish at the end.) When the garlic and scallion is fragrant and beginning to brown add in the cooked rice.
    • Cook the rice, undisturbed, pressing it down with a spatula so it makes good contact with the pan, until rice begins to crisp, about 2 minutes. Give it a toss, then press down on it again, cooking until you get more crispy bits, about 2 minutes. 
    • Next add the kimchi and soy sauce, cook another 3 minutes, stirring to combine the ingredients. In a separate pan cook the eggs to your liking; sunny side up, over easy or poached.
    • To serve, divide the kimchi fried rice between two bowls and top each with a fried egg and the remaining scallions and sesame seeds. Serve immediately!

    Notes

    Storing and Reheating Leftovers:  This rice be stored in a tightly sealed container in the refrigerator for up to four days. To reheat in the microwave: sprinkle a bit of water over the rice, then drape a damp paper towel over the bowl before heating it, to make sure it doesn’t dry out. You can also reheat it in a sauté pan: give it a generous sprinkle of water, and heat with the lid on over low heat for 3-5 minutes. 

    Nutrition

    Calories: 420kcal | Carbohydrates: 47g | Protein: 11g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 400mg | Potassium: 240mg | Fiber: 4g | Sugar: 1g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
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    Welcome to Craving California!

    I'm so glad you're here. My name is Leigh and this is my food blog where I share California inspired recipes and tons of tips and tricks for better home cooking!

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