Kimchi Fried Rice
Fermented kimchi stir-fried with rice, broccoli, carrots, and a fried egg for a punchy Korean-style weeknight bowl.
Cuisine: Asian (Korea) · Style: Rice Bowl · Protein: Egg · Total time: · Difficulty: easy · Servings: 2 · Spice: 3/5
Ingredients
- 3 cups cold cooked rice
- 1 tbsp oil
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 cup broccoli florets, chopped small
- 1 carrot, julienned
- 1/2 cup kimchi, chopped
- 2 eggs
- 1 tbsp tamari or soy sauce
- 1 tsp sesame oil
- 2 spring onions, sliced
- 1 lime wedge
- Sesame seeds to finish
Steps
- Heat oil in a wok or wide pan and sauté garlic, ginger, broccoli, and carrot until just tender.
- Add chopped kimchi and stir-fry for a minute so it turns fragrant.
- Tip in the rice and break up any clumps, tossing until the grains are well coated.
- Push the rice to one side, crack in the eggs, and scramble them until just set.
- Season with tamari, sesame oil, and spring onions.
- Serve hot with a squeeze of lime and a scattering of sesame seeds.