Serves 4
30 min
Kimchi Fried Rice with Sautéed Squid and Poached Egg
Recipe GLPR714552d2359d97
A vibrant Korean-inspired dish combining spicy kimchi fried rice with tender sautéed squid and a silky poached egg. Cooked white rice is stir-fried with chopped kimchi, gochujang, and scallions, then topped with quickly seared squid, a perfectly poached egg, toasted sesame seeds, and crispy nori strips for a complete, satisfying meal.
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Ingredients
2 tablespoons canola oil, divided
1 pound squid bodies, cleaned and cut into bite-sized pieces
1 cup chopped kimchi
1/4 cup kimchi juice
1/4 cup water
1 tablespoon gochujang
3 cups cooked white rice, at room temperature
2 scallions, white and green parts thinly sliced and reserved separately
1 tablespoon sesame oil
4 eggs
1 tablespoon roasted sesame seeds
1 sheet nori, thinly sliced
Directions
Heat 1 tablespoon of canola oil in a large skillet or wok over high heat. Once the oil is very hot, add the squid pieces and sauté for 2 to 3 minutes, stirring frequently, until just cooked through and tender. Transfer to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of canola oil over medium-high heat. Add the white parts of the scallions and sauté for about 1 minute until fragrant.
Add the chopped kimchi and gochujang to the skillet, stirring well to combine. Cook for 1 to 2 minutes, allowing the flavors to meld.
Pour in the kimchi juice and water, stirring to incorporate. Add the cooked rice, breaking up any clumps, and stir-fry for 3 to 4 minutes until the rice is heated through and evenly coated with the kimchi sauce.
Remove the rice from heat and drizzle with sesame oil. Fold in the cooked squid gently. Divide the fried rice among four bowls.
Meanwhile, bring a pot of water to a gentle simmer. Carefully crack each egg into a small cup and slide it into the simmering water. Poach for 3 to 4 minutes until the white is set and the yolk remains runny, ensuring the egg reaches at least 160°F internally for food safety.
Using a slotted spoon, carefully place one poached egg on top of each bowl of fried rice.
Garnish each bowl with the reserved green parts of the scallions, roasted sesame seeds, and thin nori strips. Serve immediately while the egg is still warm.
