Makes 4 servings


  • 1 ½ cups (375 mL) uncooked US-Grown Jasmine Rice
  • 1 tsp (5 mL) vegetable oil
  • 1 ¼ cups (300 mL) kimchi, chopped
  • ¼ cup (60 ml) kimchi juice
  • ¼ cup (60 ml) vegetable stock
  • 2 tbsp (30 mL) gochujang hot pepper paste
  • 4 large free-range eggs
  • 1 tbsp (15 mL) sesame oil
  • 1 tbsp (15 mL) butter
  • 2 green onions (scallions), chopped
  • 1 tbsp (15 mL) toasted sesame seeds


  1. Rinse the US-Grown jasmine rice, then cook according to package directions.
  2. Heat vegetable oil in a large high-sided pan over medium heat. When the oil is hot, add the kimchi and cook, stirring often, for 1 minute.
  3. Stir in the cooked rice, kimchi juice, vegetable stock and gochujang and cook, stirring often, for 7 to 8 minutes with a wooden spoon.
  4. While the rice is frying, heat a large non-stick pan over medium heat and melt the butter. When melted, crack in the eggs and fry until cooked over-easy.
  5. Remove the rice from the heat and stir in the sesame oil and chopped green onions.
  6. Portion the rice into bowls, then top with a fried egg and sprinkle over the sesame seeds. Serve immediately. Delicious!


Recipe courtesy of Dennis Prescott, @DennisthePrescott