Kimchi Fried Rice with Egg

Ingredients

• 360 gLong-grain white rice, rinsed
• 250 gKimchi (cabbage), chopped
• 4 largeLarge eggs
• 30 gGreen onions, thinly sliced
• 2 clovesGarlic, minced
• 30 gGochujang (Korean chili paste)
• 30 mlSoy sauce
• 15 mlToasted sesame oil
• 15 mlCanola oil
• 3 gSalt
• 1 gGround black pepper

Method

1. Combine the 360 g rinsed white rice with 750 ml of water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Spread the rice on a baking sheet and let it cool and dry for at least 15 minutes. (If you have about 4 cups of day-old cooked rice in the fridge, use that instead and skip this step.)⏱ 25 min timer in cook mode
2. While the rice cooks, heat 10 ml of the canola oil in a large non-stick skillet or wok over medium-high heat. Add the 10 g minced garlic and cook for 30 seconds until fragrant.⏱ 30 sec timer in cook mode
3. Add the 250 g chopped kimchi to the skillet and stir-fry for 2 minutes, allowing some of its liquid to evaporate.⏱ 2 min timer in cook mode
4. Add the cooked white rice to the skillet. Break up any clumps with your spatula and stir-fry for 3-4 minutes until the rice is heated through and slightly toasted.⏱ 4 min timer in cook mode
5. Stir in the 30 g gochujang, 30 ml soy sauce, 15 ml toasted sesame oil, 3 g salt, and 1 g black pepper. Continue to stir-fry for another 2 minutes, ensuring all ingredients are well combined and the rice is evenly coated.⏱ 2 min timer in cook mode
6. Meanwhile, in a separate small pan, heat the remaining 5 ml canola oil over medium heat. Fry the 4 large eggs one at a time to your desired doneness, about 2-3 minutes per egg for a runny yolk.⏱ 3 min timer in cook mode
7. Divide the kimchi fried rice among four plates or bowls. Top each serving with a fried egg and garnish with the 30 g thinly sliced green onions.