Kimchi Fried Rice

Ingredients

• 2 cups cooked rice, preferably chilled
• 1 cup kimchi, chopped into bite-sized pieces
• 2 large eggs
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 whole scallions, sliced into thin rings

Instructions

1. 1

   Crack the eggs into a small bowl and whisk them with a fork until the whites and yolks are completely mixed and uniform, about 20 seconds.

2. 2

   Pour 1 tablespoon of sesame oil into a large skillet or wok and set the heat to medium-high until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

3. 3

   Pour the whisked eggs into the hot oil and let them sit without stirring for 5 seconds, then use a wooden spoon to push them into large scrambled curds, breaking them into bite-sized pieces, about 2 minutes total.

4. 4

   Transfer the cooked eggs to a small plate and set aside — the pan will still be hot and you'll use it next.

5. 5

   Add the chilled rice to the same hot skillet, breaking up any clumps with the spoon and spreading it in an even layer across the bottom, about 2 minutes.

6. 6

   Pour the chopped kimchi and 2 tablespoons of soy sauce directly over the rice, then stir and toss the rice constantly using the wooden spoon, lifting from the bottom and folding it over itself, for 3 minutes until it is heated through and the color is evenly combined.

7. 7

   Return the cooked eggs to the skillet and stir gently to distribute them throughout the rice, about 1 minute.

8. 8

   Transfer the fried rice to a serving bowl or plates and scatter the sliced scallions in a thin layer over the top as garnish.

Tools you’ll need

• large skillet or wok (12-inch minimum)
• wooden spoon
• small bowl
• fork
• small plate

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