Microwave Egg Fried Rice Bowl with Kimchi
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Tangy kimchi, fluffy egg, and leftover rice turn into a fast fried-rice bowl in the microwave — Korean comfort at dorm speed.
Day-old rice, a couple of eggs, and a generous scoop of kimchi — Korean fried rice doesn't need a wok to be wonderful, and this microwave version proves it in about twelve minutes. The kimchi brings tang, heat, and a deep fermented flavor that colors the whole bowl, while a softly scrambled egg folds in for richness and rib-sticking comfort. It's the ultimate leftover makeover, fast enough for a lazy evening and satisfying enough to feel like a real meal. We love that it tastes bright and lively with almost zero effort and just one bowl to clean.
🥄 Ingredients
- 🫗 1.5 cups (about 250g) cooked rice, preferably day-old
- 🫗 1 cup (150g) chopped kimchi, with a splash of its juice
- 🫗 2 large eggs
- 🫗 1 tsp sesame oil (or neutral oil)
- 🫗 1 tsp soy sauce
- 🫗 1/2 tsp gochujang (optional, for extra heat)
- 🫗 1 scallion, sliced, plus more to finish
- 🫗 Sesame seeds and a drizzle of sesame oil at the end
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**In a large microwave-safe bowl**, stir together the rice, kimchi and its juice, sesame oil, soy sauce, and gochujang (if using).
**Microwave 2 minutes**, stir, then microwave 1–2 minutes until piping hot.
**Crack the eggs into the bowl**, stir to coat the rice, and microwave 1 minute, then stir and microwave 30-second bursts until the egg is just set.
**Let it rest one minute**, then fold in most of the scallion.
**Finish with sesame seeds, the rest of the scallion, and a drizzle of sesame oil.**
⚠️ Common Mistakes
- ✕
Clumpy rice — break it apart before microwaving and stir thoroughly.
- ✕
Overcooked eggs turned into dry bits; use short bursts and rest time.
- ✕
No seasoning — the soy, kimchi juice, and sesame carry the dish.
- ✕
A tiny bowl that boils over; go large.
🔄 Variations
Add protein: leftover chicken, pork, or shrimp for a fuller bowl.
Extra veg: frozen peas, corn, or shredded carrot.
Bacon kimchi rice: crispy bacon bits folded in at the end.
Soft egg top: leave one egg whole and slide it over the finished rice.
🧊 Storage
- 📦
Best fresh; leftovers reheat fine for a day with a splash of water.
💡 Chef Tips
Day-old rice is gold — drier grains fry up perfect; fresh rice turns pasty.
Stir between bursts so the egg cooks creamy, not rubbery.
Kimchi juice is a flavor bomb — don't leave it in the jar.
A splash of rice vinegar adds extra tang if the kimchi is mild.
❓ FAQ
Must the rice be day-old?
It's ideal, but you can use fresh rice — just skip extra liquid and break up clumps.
Is kimchi spicy?
Usually mildly so; dial it with gochujang or choose a mild kimchi.
Can I make this without eggs?
Yes — tofu cubes or edamame make a fine plant-based swap.
How many calories?
About 430 per bowl — a fast, satisfying Korean-style dinner.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →