Kimchi-Fried Grains

Name: Kimchi-Fried Grains
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: ½ cup kimchi, chopped; 3 Tbsp. kimchi juice from jar; 4 scallions, divided (white and pale green parts thinly sliced, dark green tops thinly sliced and reserved); 2 Tbsp. extra-virgin olive oil; 2 large eggs; Kosher salt to taste; 1 medium carrot, peeled and cut into matchsticks; 2 cups cooked grains (such as farro, spelt, quinoa, or barley); 2 tsp. soy sauce; 1 tsp. toasted sesame oil

Recipe GLPRe786f896e7686c

Korean

Main Course

20 min

239 cal

Servings: 2

Stovetop

SNAP eligible

A vibrant Korean-inspired grain bowl featuring crispy fried eggs served over a fragrant bed of stir-fried grains, tender carrots, and spicy kimchi. The combination of nutty sesame oil, tangy kimchi juice, and fresh scallions creates a balanced, deeply flavorful main course ready in under 20 minutes.

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Ingredients

½ cup kimchi, chopped

3 Tbsp. kimchi juice from jar

4 scallions, divided (white and pale green parts thinly sliced, dark green tops thinly sliced and reserved)

2 Tbsp. extra-virgin olive oil

2 large eggs

Kosher salt to taste

1 medium carrot, peeled and cut into matchsticks

2 cups cooked grains (such as farro, spelt, quinoa, or barley)

2 tsp. soy sauce

1 tsp. toasted sesame oil

Directions

Prepare your ingredients: Drain the chopped kimchi into a small bowl, collecting its juice. Combine the drained kimchi with the jarred kimchi juice and set aside. Separate the scallions by cutting away the dark green tops and thinly slicing them; set these aside for garnish. Thinly slice the white and pale green parts of the scallions and keep them separate on your cutting board.
Heat the olive oil in a large nonstick skillet over medium-high heat. Crack both eggs directly into the pan and season lightly with salt. Cook the eggs, occasionally shaking the pan to prevent sticking, until the whites turn golden and crispy at the edges, puffing up and setting around the yolks, about 4 minutes. Transfer the cooked eggs to a plate.
Return the skillet with the remaining oil to medium-high heat. Add the carrot matchsticks and cook, tossing frequently, until just slightly softened, about 2 minutes. Stir in the reserved white and pale green scallion pieces along with the chopped kimchi, and cook, tossing often, until the scallions become just golden, approximately 3 minutes.
Add the cooked grains, soy sauce, toasted sesame oil, and the reserved kimchi juice to the skillet. Toss everything together and cook for about 2 minutes, until the grains are heated through and slightly softened. Taste and adjust seasoning with salt as needed.
Divide the grain mixture evenly between two plates. Top each portion with one of the fried eggs and garnish with the reserved dark green scallion tops.

Comments

Grocery List Plus Editorial Staff3.75

Kimchi is the constraint: Harris Teeter and Kroger carry it, but Food Lion, Publix, and ALDI do not consistently stock it, so budget a special stop or keep a jar on hand. At $5–7 per jar for the amount you'd use here, plus oil and the cooked grains you need to have ready, this hits $4–5 per serving, which is fair for weeknight cooking but not budget-focused. The stated 20 minutes assumes your grains are already cooked and sitting in the fridge—if you're starting from scratch, add 30–45 minutes or substitute minute rice. The dish is straightforward and reheats well, making it a solid solo or two-person dinner that doesn't demand constant attention, but it's built on an ingredient that pulls you away from your usual shopping circuit.