Kimchi Fried Rice with Soft Scrambled Eggs

Kimchi fried rice with soft scrambled eggs

Servings: 4 | Prep: 15 min | Cook: 20 min | Total: 35 min

Tags: Korean, egg, rice, vegetarian

Ingredients

• 500.0 g cooked rice (preferably day-old)
• 200.0 g kimchi (chopped)
• 3.0 unit spring onions (sliced, separate white and green parts)
• 3.0 unit garlic cloves (minced)
• 2.0 tbsp soy sauce
• 1.0 tbsp sesame oil
• 4.0 unit eggs (beaten)
• 30.0 g butter
• 1.0 pinch salt (to taste)
• 1.0 pinch black pepper (to taste)
• 1.0 tbsp sesame seeds (toasted, for garnish)

Instructions

1. Heat a large frying pan over medium heat and add 1 tbsp of sesame oil.
2. Add the white parts of the spring onions and minced garlic, sauté for 1-2 minutes until fragrant.
3. Increase heat to medium-high and add the chopped kimchi. Stir-fry for 3-4 minutes until the kimchi softens and its juices slightly caramelise.
4. Add the cooked rice to the pan, breaking up any clumps. Stir well to combine with the kimchi.
5. Pour in the soy sauce and stir continuously for 5-7 minutes until everything is evenly heated and well mixed. Season with salt and pepper to taste.
6. In a separate non-stick pan, melt butter over low heat. Once melted, add the beaten eggs.
7. Gently stir the eggs with a spatula, scraping the bottom of the pan frequently until soft and creamy, about 3-5 minutes. Season lightly with salt.
8. Serve the kimchi fried rice topped with soft scrambled eggs and garnish with sliced green parts of the spring onions and toasted sesame seeds.