Kimchi Fried Rice with Egg and Frizzled Serrano Peppers
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3 tbsp Avocado or Canola oil plus more, if needed
  • 2 Serrano peppers, sliced thinly into rings
  • 4 cups leftover white or brown rice
  • ½ cup chopped kimchi (measured after chopping) plus juice that remains on the cutting board
  • 1 tsp sambal oelek
  • 2 tbsp low sodium tamari
  • 4 eggs
  • salt and pepper
  1. Heat large frying pan or wok over medium-high heat and add 1 tbsp oil.
  2. Saute Serrano peppers until crispy and browned, about 2-3 minutes. Remove to side dish scraping out all seeds with spatula.
  3. Heat pan again and add 1 tbsp oil. Saute chopped kimchi (without juices) until fragrant, about 2-3 minutes more, before adding rice and tossing with kimchi. Add in samba oelek, kimchi juice and tamari and continue to toss until rice is evenly covered with all flavors and fried. Add more oil, if needed, to keep pan from becoming too dry and prevent rice from burning. Add salt and pepper to taste.
  4. In the meantime, heat a large cast iron or non-stick skillet over medium heat and add 3rd tbsp oil. Crack eggs over pan and fry each until edges are browned and whites are cooked through. Season with salt and pepper.
  5. Serve rice in bowls with egg and frizzled Serrano peppers on top. Enjoy!
Recipe by Jackie Ourman at