If you adore bold, vibrant flavors with a comforting twist, you are going to fall head over heels for this Kimchi Fried Rice with Enoki Mushrooms and a Sunny-Side-Up Egg Recipe. Imagine a hot skillet of perfectly spiced, umami-packed fried rice where the tangy kick of kimchi meets the delicate texture of enoki mushrooms, all crowned with a luscious sunny-side-up egg that adds richness and flair. This dish is an irresistible symphony of flavors and textures, quick to make yet deeply satisfying, perfect for any meal whether you want a quick lunch or a cozy dinner that lifts the spirit.
Ingredients You’ll Need
The magic behind this dish is in its deceptively simple ingredients. Each one plays an essential role, contributing color, texture, or that signature burst of flavor that makes this Kimchi Fried Rice so unforgettable. From the nutty aroma of toasted sesame oil to the spicy depth of gochujang, these staples come together to create harmony on your plate.
- 2 tsp toasted sesame oil (1 tsp + 1 tsp): Adds rich, nutty fragrance and a silky finish when tossed through the rice and mushrooms.
- 2 garlic cloves, finely chopped: Provides a warm, savory foundation to build flavor in every bite.
- 200g/7oz enoki mushrooms: Their delicate, slightly crunchy texture complements the softness of the rice beautifully (Note 1).
- 1 tbsp vegetable, peanut, or canola oil: Essential for stir-frying ingredients evenly and achieving that perfect sear on garlic and gochujang.
- 1 tbsp gochujang (Korean chili paste): The spicy, slightly sweet chili paste that injects deep Korean flavor and gorgeous color (Note 2).
- 1 cup packed kimchi: Brings tangy, fermented zest and crunch—absolutely crucial for authenticity (Note 3).
- 1/4 cup kimchi juice: Used to infuse the rice with extra flavor while preventing sogginess, extracted from the kimchi itself (Note 3).
- 3 cups cooked day-old white rice: Stale rice works best for fried rice, giving you that perfect dryness and texture (Note 4).
- Fried egg with runny yolk, sunny-side up: The crowning glory that lends creaminess and a luscious finish on top.
- Black sesame seeds: For a subtle, toasty crunch and a pretty contrast in your final presentation.
- Green onions, finely sliced: Adds freshness and mild bite to balance the richness.
- Crispy seaweed strips: Adds umami punch and delightful crisp texture (Note 5).
How to Make Kimchi Fried Rice with Enoki Mushrooms and a Sunny-Side-Up Egg Recipe
Step 1: Prep Your Kimchi Juice
This is where we start unlocking the secret to perfectly textured fried rice. Place your kimchi in a sieve over a bowl and press firmly to extract as much juice as possible. This juice will later be added to the rice, infusing every grain with the tangy, fermented goodness while keeping the dish from turning soggy. Then measure out 3 tablespoons of the juice and keep it handy. If your kimchi is a bit drier, no worries — just adjust as you go.
Step 2: Cook the Enoki Mushrooms
Heat 1 teaspoon of toasted sesame oil in a large non-stick pan over medium-high heat. Toss in the enoki mushrooms with about half a teaspoon of chopped garlic and a pinch of salt and pepper. Cook gently for about 1 and a half minutes until they just begin to wilt. This step keeps their texture light and slightly crisp, so they don’t get soggy later. Once done, transfer them to a plate and set aside.
Step 3: Build the Flavor Base with Garlic and Gochujang
Return the pan to the stove and warm your chosen oil (vegetable, peanut, or canola). Add the remaining garlic and sauté for 20 seconds until just golden and fragrant. Next, add your gochujang. Cook it while stirring for 30 seconds until it thickens slightly and becomes wonderfully aromatic. Breaking it up helps it mingle with the garlic, setting the stage for the complex spicy-sweet flavor the dish needs.
Step 4: Warm the Kimchi
Pour in your kimchi and give it a quick 1-minute stir to heat it through. Kimchi doesn’t need long cooking as you want to keep its crunch and bright acidity. This quick heat helps release excess moisture, ensuring your rice stays fluffy rather than wet.
Step 5: Add Rice and Kimchi Juice
Time for your day-old white rice to shine. Add the rice and the reserved kimchi juice to the pan. Toss energetically for about 1 and a half minutes until every grain is beautifully stained a rich red from the gochujang and well coated with the tangy kimchi flavor. Stirring well here is key to getting that perfect even seasoning in every mouthful.
Step 6: Finish with Mushrooms and Toasted Sesame Oil
Add the cooked enoki mushrooms back into the pan along with the final teaspoon of toasted sesame oil. Toss everything gently yet thoroughly to combine all the elements and coat the rice in that irresistible nutty sheen. This finishing touch elevates the dish, giving it dimension and that amazing aromatic hit.
Step 7: Top with a Sunny-Side-Up Egg and Garnishes
Serve your Kimchi Fried Rice with Enoki Mushrooms and a Sunny-Side-Up Egg Recipe immediately, topped generously with your fried egg. The runny yolk acts like a luxurious sauce, adding richness to balance the spicy and sour notes. Scatter a sprinkle of black sesame seeds, fresh green onions, and crispy seaweed strips to add crunch, color, and bursts of umami in every bite.
How to Serve Kimchi Fried Rice with Enoki Mushrooms and a Sunny-Side-Up Egg Recipe
Garnishes
Simple garnishes make all the difference here. The crispness from green onions and the nutty pop from black sesame seeds contrast beautifully with the soft rice and runny egg yolk. Crispy seaweed strips not only enhance flavor but also add delightful texture. Don’t be shy—use plenty of these toppings to give your dish an irresistible finish that’ll wow everyone at the table.
Side Dishes
This Kimchi Fried Rice pairs wonderfully with light, fresh sides. Try serving with a chilled cucumber salad or a bowl of clear miso soup to balance out the heat and richness. Pickled vegetables also complement the Korean flavors perfectly, creating a meal that feels complete and wonderfully satisfying.
Creative Ways to Present
Want to get a little fancy? Serve the fried rice in a rustic stone bowl to keep it warm longer and add authentic flair. You can shape the rice into neat mounds or serve it family-style in a large pan. Adding a drizzle of additional toasted sesame oil or a sprinkle of chili flakes can make the dish even more visually inviting and flavor-packed.
Make Ahead and Storage
Storing Leftovers
This dish keeps well in an airtight container in the fridge for up to 2 days. The flavors actually deepen and become more robust overnight. Just be mindful to store your fried rice separately from the fried egg as reheating a fried egg can be tricky.
Freezing
You can freeze leftover kimchi fried rice (without the egg) by placing it in freezer-friendly containers or bags. It holds up well for up to 1 month. When ready to enjoy, thaw overnight in the fridge before reheating to preserve the texture and flavor.
Reheating
Reheat your rice gently in a skillet over medium heat with a splash of oil or water to prevent drying out. Stir frequently until warmed through and fluffy again. Avoid microwaving straight from frozen to keep the enoki mushrooms tender and the rice from clumping badly.
FAQs
Can I use other mushrooms instead of enoki?
Absolutely! While enoki mushrooms provide a lovely delicate texture, shiitake or button mushrooms also work beautifully. Just slice them thinly and adjust cooking time slightly until they are tender.
What if I don’t have day-old rice?
Day-old rice is best because it’s dryer and less sticky, but if you only have freshly cooked rice, spread it out on a baking sheet to cool and dry for at least 30 minutes before using. This helps achieve the perfect fried rice texture.
Is this dish very spicy?
The main heat comes from gochujang and kimchi, which brings a pleasant spicy kick but nothing overwhelming. You can adjust the amount of gochujang depending on your heat preference to keep it mild or turn up the spice!
Can this recipe be made vegan?
Yes! Simply skip the sunny-side-up egg or replace it with a tofu scramble or pan-fried tofu slices. The rest of the recipe is plant-based, thanks to the vegetables, rice, and seasonings.
What is the best way to cook the sunny-side-up egg?
Use a non-stick skillet over medium heat with a little oil or butter. Crack the egg gently and cook slowly until the white is set but the yolk remains runny. Covering the pan for the last minute can help set the whites without overcooking the yolk.
Final Thoughts
I cannot recommend this Kimchi Fried Rice with Enoki Mushrooms and a Sunny-Side-Up Egg Recipe enough if you crave a dish that’s bursting with flavor, quick to prepare, and just downright comforting. It’s one of those recipes that feels special while remaining easy enough for any day of the week. So grab your ingredients, fire up your stove, and get ready to enjoy a meal that’s both familiar and exciting — your taste buds will thank you for it!
Print
Kimchi Fried Rice with Enoki Mushrooms and a Sunny-Side-Up Egg Recipe
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 4 servings (4 to 5 as a side)
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
Description
Kimchi Fried Rice is a flavorful Korean-inspired dish featuring sautéed enoki mushrooms, kimchi, and gochujang combined with day-old rice for a delicious, slightly spicy meal. Topped with a runny fried egg, black sesame seeds, green onions, and crispy seaweed strips, this quick and easy recipe is a perfect weeknight dinner or side dish that bursts with umami and vibrant flavors.
Ingredients
Oils and Fats
- 2 tsp sesame oil, toasted, separated (1 tsp + 1 tsp)
- 1 tbsp oil, vegetable, peanut or canola
Produce and Vegetables
- 2 garlic cloves, finely chopped
- 200g/7oz enoki mushrooms
- 1 cup (packed) kimchi
- 1/4 cup kimchi juice (from the kimchi above)
- Green onions, finely sliced (for garnish)
Staples and Condiments
- 1 tbsp gochujang (Korean chilli paste)
- 3 cups cooked day old white rice
Garnishes
- Fried egg, runny yolk, sunny-side up
- Black sesame seeds
- Crispy seaweed strips
Instructions
- Strain kimchi juice: Place the kimchi in a sieve set over a bowl and press firmly to extract as much juice as possible. This juice will be used for the sauce and helps prevent the kimchi from making the rice soggy.
- Measure kimchi juice: Measure out 3 tablespoons of the kimchi juice and set aside for later use. If you have less, adjust accordingly.
- Cook enoki mushrooms: Heat 1 teaspoon of sesame oil in a large non-stick pan over medium-high heat. Add the enoki mushrooms along with about half a teaspoon of the chopped garlic, plus a pinch of salt and pepper. Cook for 1 1/2 minutes until just wilted, then transfer the mushrooms to a plate to keep warm.
- Garlic and gochujang: Return the pan to the heat and add the vegetable (or peanut or canola) oil. Add the remaining chopped garlic and cook for about 20 seconds until it turns lightly golden. Add the gochujang paste and cook for an additional 30 seconds, stirring to break it up and letting it dry out slightly.
- Cook kimchi: Add the packed kimchi to the pan and cook for 1 minute to heat it through, allowing some moisture to evaporate without fully cooking the kimchi, which preserves its crunch and flavor.
- Add rice and kimchi juice: Add the 3 cups of day-old cooked rice along with the reserved 3 tablespoons of kimchi juice. Toss and stir well for 1 1/2 minutes until the rice is fully stained red and the gochujang-flavored kimchi sauce is evenly distributed.
- Add mushrooms and sesame oil: Return the cooked enoki mushrooms to the pan along with the remaining 1 teaspoon of sesame oil. Toss everything together to combine and heat through for another minute.
- Serve: Plate the kimchi fried rice and top with a sunny-side up fried egg, sprinkle black sesame seeds, sliced green onions, and crispy seaweed strips as garnishes for added texture and flavor.
Notes
- Use day-old rice for best texture; freshly cooked rice may result in soggy fried rice.
- Gochujang is a Korean chili paste that adds both spice and sweetness. Adjust amount to your spice preference.
- Kimchi juice adds flavor but can be adjusted depending on how tangy your kimchi is.
- Enoki mushrooms are delicate; cook briefly to maintain their texture.
- Optional garnishes such as black sesame seeds and crispy seaweed add extra flavor and crunch.
