Kimchi Fried Rice with Egg and Frizzled Serrano Peppers

Kimchi Fried Rice with Egg and Frizzled Serrano Peppers

There are so many exciting things happening these days! I’ll start of by telling you I am freelancing in the test kitchen at Bon Appetit for a few weeks. I couldn’t be more thrilled to be back working with the talented team over there and actually get paid to cook amazing recipes all day long! So fun!

I’m also participating in a local CSA with Rexcroft farms and I picked up my first delivery of fresh produce last weekend including; purslane, kale, lettuces and chocolate mint. Stay tuned. I will definitely start incorporating some of these ingredients in my posts so you can get some ideas for what to do with your own CSA shares or farmer’s market goodies.

In the meantime, I’m going to share one of my favorite recipes with you. It is so easy and absolutely delicious. Kimchi is a Korean dish of fermented vegetables with a variety of seasonings. My favorite store-bought brand and the one I find pretty easily at most markets is Mama O’s. I use it as a side dish with my Asian Glazed Short Ribs and in lots of other dishes to add a quick burst of flavor with minimal effort.

Fried rice is best made with leftover rice that has been refrigerated overnight. For a quicker option, you can cook the rice, spread it out on a sheet pan and put it in the freezer for about an hour. The rice will fry better and get nice and crispy. This dish is spicy, especially with the added Serrano peppers. The egg balances out the flavors so well and is absolutely gorgeous, too. Enjoy!


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!


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