Kimchi Fried Rice with Fried Egg

KOREAN·NON-VEGSource

A quick and flavorful kimchi fried rice, elevated with a perfectly fried egg and a touch of wok hei.

Ingredients

9

Cooked Rice

2 cups

Kimchi

½ cup

Chopped Kimchi

½ cup

Cooked Ham

½ cup

Scallions

2 stalks

Egg

1 whole

Soy Sauce

1 tbsp

Sesame Oil

1 tsp

Cooking Oil

1 tbsp

Equipment

Kitchen Torch

Instructions

1Prep Ingredients10m

Chop Kimchi and Scallions

Finely chop the kimchi and scallions. Set aside.

Dice Ham

Dice the cooked ham into small cubes. Set aside.

Prepare Egg

Crack the egg into a small bowl. Set aside.

2Cook Fried Rice15m

Heat Wok

Heat a wok or large skillet over high heat. Add cooking oil and swirl to coat.

Add Ham and Kimchi

Add the diced ham and chopped kimchi to the hot wok. Stir-fry for 1-2 minutes until fragrant.

Add Rice

Add the cooked rice to the wok. Break up any clumps and stir-fry for 3-5 minutes until heated through.

Add Seasonings

Stir in the soy sauce and sesame oil. Mix well to combine.

Add Scallions

Add most of the chopped scallions to the wok and stir-fry for another minute.

3Fry Egg and Finish5m

Fry Egg

Push the fried rice to one side of the wok. Pour the beaten egg into the empty side and fry until set, then scramble and mix with the rice.

Sear with Torch

Use a kitchen torch to briefly sear the fried rice, creating a smoky 'wok hei' flavor. Be careful not to burn.

Plate and Garnish

Transfer the fried rice to a serving plate. Top with the remaining chopped scallions.