Quick Kimchi Fried Rice with Soft Egg

Day-old rice stir-fries with tangy kimchi, garlic, and ginger, finished under a soft egg. It echoes Leaves Weighted for Winter, when late-Joseon courtyards salted napa heads and filled jars before the frost.

Serves 2

Every recipe here is free to read.

Ingredients

• 3 cups cooked day-old rice
• 1 cup quick cabbage kimchi
• 3 garlic cloves
• 1 tbsp fresh ginger
• 4 scallions
• 1 tsp gochugaru or crushed red pepper
• 2 tbsp neutral oil
• 1 tbsp fish sauce
• 2 large eggs

Instructions

1. 1Mince garlic and ginger; thinly slice scallions, keeping whites and greens separate.
2. 2Heat oil in a large wok or skillet over medium-high heat, add garlic, ginger, and scallion whites, and stir-fry 30 seconds.
3. 3Add chopped kimchi and gochugaru; cook 2 minutes until kimchi softens and releases liquid.
4. 4Add rice, breaking up clumps, then stir in fish sauce and cook 4-5 minutes until rice is crispy in spots.
5. 5In a separate small pan, fry eggs sunny-side up with runny yolks; serve rice topped with eggs and scallion greens.