Kimchi Fried Rice with Fully Cooked Eggs

Timing

Serves: 4. Estimated prep: 15 minutes. Estimated cook: 20 minutes. Additional time: None with safely chilled cooked rice. Estimated total: About 35 minutes for one batch; allow extra time for two batches. Rice cooking and chilling are not included. Times are estimates.

Equipment

Large nonstick skillet or wok, second skillet with lid, spatula, food thermometer

Method

1. Use rice that was cooled quickly, ideally within 1 hour of cooking, refrigerated promptly and kept no more than 24 hours. Keep it cold while preparing the other ingredients. Stir the kimchi brine, gochujang, soy sauce and sugar together.
2. If your skillet cannot comfortably hold all the rice and kimchi, divide the rice-mixture ingredients into two equal batches before starting, including the 2 tablespoons oil, onion, garlic, scallion whites and greens, kimchi, brine mixture and sesame oil. Cook each batch through the next two steps; allow extra cooking time. Heat the 2 tablespoons oil in a large skillet over medium-high heat (use half for each of two batches). Cook the onion and scallion whites for 3 minutes. Add garlic and kimchi; stir-fry for 4–5 minutes until the kimchi softens and most loose moisture has evaporated.
3. Add the rice and brine mixture. Break up clumps with a spatula and stir-fry for 5–7 minutes, until evenly colored and heated to 165°F throughout. Take off the heat and fold in the sesame oil and scallion greens.
4. Meanwhile, heat 2 teaspoons oil in a second skillet over medium heat. Crack in the eggs, keeping them separate. Cook for 1 minute, then carefully add 2 tablespoons water at the pan edge and cover. Reduce heat to medium-low and cook another 4–6 minutes, until both the whites and yolks are firm; allow longer if needed. Do not serve runny eggs for this version.
5. Divide the hot fried rice among four bowls. Add one fully cooked egg to each, then scatter with the sesame seeds and nori strips. Serve immediately.

Options: For a meat-free version, choose kimchi without fish sauce or shrimp. For a vegan version, also omit the eggs and their cooking oil and water; serve with separately cooked tofu if desired.

Allergens: Egg, soy, sesame and usually wheat; kimchi may contain fish or crustacean shellfish. Check nori and condiment labels.

Storage: This recipe reheats previously cooked rice. Make only what you will eat; do not cool and reheat it again. Discard rice left at room temperature more than 2 hours (1 hour above 90°F). Reheating does not rescue improperly stored rice.