Gochujang Soft-Scramble Breakfast Rice Bowls

Serves 3 · 10 min prep · 12 min cook

Ingredients

• 3 cups, day-old preferred cooked short-grain rice
• 1 tbsp neutral oil
• 1 tsp sesame oil
• 4, sliced, whites and greens separated green onions
• 1, minced garlic clove
• 1.5 tbsp gochujang
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 5 large eggs
• 1/4 tsp kosher salt
• 1 tsp toasted sesame seeds
• 3/4 cup, chopped kimchi
• 1/2, thinly sliced cucumber
• 1, torn into strips nori sheets

Instructions

1. 1Warm the neutral oil and sesame oil together in a large nonstick skillet over medium heat. Add the white parts of the green onions and the minced garlic; cook until fragrant and lightly softened, about 1 minute.
2. 2Add the cold cooked rice, breaking up any clumps with a spatula. Stir-fry until the grains are hot and lightly toasted at the edges, 3 to 4 minutes.
3. 3In a small bowl whisk the gochujang, soy sauce, and rice vinegar into a loose paste. Pour it over the rice and toss until every grain is evenly coated and glossy, about 1 minute more. Push the rice to the edges of the pan to create a well in the center.
4. 4Crack the eggs into a bowl, add the salt, and beat lightly with a fork just until the yolks and whites combine.
5. 5Pour the beaten eggs into the center well. Lower the heat to medium-low and gently fold the eggs with a spatula, pulling large soft curds from the bottom until they are just barely set and still creamy, 1 to 2 minutes. Then fold the soft scramble into the surrounding rice.
6. 6Remove the skillet from heat. Taste and adjust seasoning if needed.
7. 7Divide the gochujang rice and eggs among three bowls. Top each with chopped kimchi, cucumber slices, green onion greens, sesame seeds, and torn nori.
8. 8Serve immediately while the eggs are still soft and the rice is hot. A quick drizzle of extra sesame oil at the table is optional but excellent.