# Over-Easy Eggs on Crispy Rice with Spinach Banchan and Kimchi > Crisp leftover rice catches the yolks from golden-edged, over-easy eggs. Sesame-garlic spinach, tangy cabbage kimchi, and pink pickled onions keep this savory breakfast bright and balanced. - URL: https://www.chezjk.com/recipes/eggs-over-leftover-fried-rice-with-spinach-banchan-pickled-red-onion-kimchi - Author: Jonathan Katzman - Cooked and photographed: 2023-03-10 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: vegetarian, gluten-free, dairy-free, nut-free ![Over-Easy Eggs on Crispy Rice with Spinach Banchan and Kimchi](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Febd38c15c52072d3.jpg) ## Crispy Leftover Rice Cold rice fries without turning mushy. Letting it sit against the hot pan creates browned patches that stay distinct beneath the eggs. ### Ingredients - 4 cups cooked white rice, refrigerated overnight - 2 tablespoons avocado oil - 3 scallions, thinly sliced - 1 tablespoon gluten-free tamari, plus more to taste ### Instructions 1. Break up the cold rice with clean hands or a spatula before heating the pan. 2. Heat a wide skillet over medium-high heat. Add the avocado oil and scallions; stir for 30 seconds. 3. Add the rice, toss to coat, then press it into an even layer. Leave undisturbed for 3–4 minutes, until golden underneath. 4. Turn the rice in sections and repeat, allowing another 3–4 minutes of browning. Work in two batches if the pan is crowded. 5. Drizzle the tamari around the hot edge of the pan and toss through. Continue cooking until the rice is steaming throughout and reaches 165°F. Taste before adding any more tamari, especially if the leftover rice was already seasoned. ### Notes - Use rice that was cooled promptly and refrigerated within 2 hours of cooking. Do not use rice left out overnight. - Keep the seasoning restrained; the kimchi supplies additional salt and acidity. ## Over-Easy Eggs A brief flip sets the whites while keeping the yolks soft enough to sauce the crisp rice. ### Ingredients - 8 large eggs - 2 tablespoons avocado oil, divided - to taste fine salt and freshly ground black pepper ### Instructions 1. Heat a nonstick or well-seasoned skillet over medium-high heat. Add enough avocado oil to coat the bottom lightly. 2. Crack in two eggs at a time and season lightly. Cook for 1½–2½ minutes, until the undersides are golden, the edges are crisp, and the whites are mostly opaque. Reduce the heat if they brown too quickly. 3. Flip gently with a thin spatula and cook for 10–20 seconds, just until the remaining surface white sets and the yolks remain soft. 4. Transfer directly onto portions of hot rice. Repeat with the remaining eggs, adding oil as needed. ### Notes - Use pasteurized eggs if serving runny yolks to anyone at increased risk from foodborne illness; otherwise cook the yolks firm for those diners. ## Sesame-Garlic Spinach Banchan Brief blanching keeps the spinach green, while thorough draining lets sesame and garlic cling to the leaves rather than pooling on the plate. ### Ingredients - 1 lb spinach, washed thoroughly and tough stems removed - 2 teaspoons toasted sesame oil - 1 teaspoon gluten-free tamari - 1 small garlic clove, finely grated - 2 teaspoons toasted sesame seeds - to taste fine salt ### Instructions 1. Bring a large pot of lightly salted water to a boil and prepare a bowl of cold water. 2. Blanch the spinach for 30–60 seconds, just until wilted and bright green. Transfer immediately to the cold water, then drain. 3. Squeeze the spinach firmly in small handfuls to remove excess water without crushing it into a paste. Cut long stems and leaves into manageable lengths. 4. Gently loosen the spinach and toss with sesame oil, tamari, garlic, and sesame seeds. Taste and add salt only if needed. 5. Serve cool or at room temperature. ### Notes - Keep the garlic modest so it complements rather than overwhelms the eggs. The kimchi and onions provide the acidic contrast. ## Quick-Pickled Red Onion Thin onion strips soften quickly in vinegar and add a sharp, crisp contrast to the rice and yolks. ### Ingredients - ½ medium red onion, thinly sliced - ⅓ cup unseasoned rice vinegar - ⅓ cup warm water - 1 teaspoon honey - ½ teaspoon fine salt ### Instructions 1. Stir the vinegar, warm water, honey, and salt together until dissolved. 2. Add the onion, pressing it into the liquid. Let stand for at least 20 minutes, tossing once or twice, until softened and pink. 3. Drain the portion needed for serving so the pickle liquid does not soften the crisp eggs. ### Notes - This makes more than a light garnish; refrigerate the remainder in its brine. ## Cabbage Kimchi Unheated kimchi preserves its juicy crunch and fermented acidity alongside the hot rice and eggs. ### Ingredients - 1 cup gluten-free vegan napa cabbage kimchi, preferably Volcano Kimchi ### Instructions 1. Cut any very large cabbage pieces into easy-to-eat lengths. 2. Let excess brine drip off, then divide into four small piles beside the rice rather than stirring it into the pan. ### Notes - Check the label for gluten and seafood ingredients if maintaining the listed dietary tags. ## Overall Timing / Workflow The room-temperature sides can be finished first, leaving the final minutes free for crisp rice and freshly cooked eggs. ### Instructions 1. 0:00 — Make the onion pickle and put a pot of water on for the spinach. 2. 0:05 — Blanch, cool, squeeze, and season the spinach. Portion the kimchi. 3. 0:15 — Fry the rice until browned and piping hot. Divide among four plates, or keep warm briefly while preparing the eggs. 4. 0:25 — Fry the eggs in batches, ideally using two skillets to serve everyone promptly. Set each pair directly over the rice. 5. 0:35 — Add the spinach, kimchi, and drained pickled onions, then serve immediately. ### Notes - The spinach and onions can be made a day ahead and refrigerated. ## Plating Keeping the sides separate preserves their textures while allowing each bite to combine hot rice, rich egg, and something bright. ### Instructions 1. Spread a shallow mound of crisp rice across one side of each plate. 2. Overlap two eggs on the rice, leaving some browned grains visible around the edges. 3. Place spinach and kimchi in separate piles alongside. Drape a few drained pink onion strips over the eggs. 4. Serve immediately, while the rice is crisp and the yolks are warm. ## Leftover Path Storing each component separately keeps the cold vegetables fresh and prevents their moisture from soaking the rice. ### Instructions 1. Refrigerate leftover rice and spinach in separate shallow containers within 2 hours. Keep the kimchi and pickled onions separately refrigerated. 2. Use the rice within 3–4 days of its original cooking date, not 3–4 days from this breakfast. Reheat only the portion needed to 165°F. 3. Re-crisp the rice in a lightly oiled skillet and serve with freshly cooked eggs. Eat the spinach within 3 days and the quick-pickled onions within 1 week. 4. Cook only the eggs needed when possible; over-easy eggs lose their soft texture on reheating. Refrigerate any remaining cooked eggs promptly and reheat until fully set and hot. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.