Kimchi Fried Rice

Spicy, tangy fried rice loaded with kimchi and eggs, cooked in one pan. Ready in 20 minutes using pantry staples and leftovers.

comfortquickkoreanvegetarianeggsfluffycrispyweeknight

Ingredients

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
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
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
Transfer the cooked eggs to a small plate and set aside — the pan will still be hot and you'll use it next.
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
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
Return the cooked eggs to the skillet and stir gently to distribute them throughout the rice, about 1 minute.
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.

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