Savory Kimchi Egg Fried Rice

A vibrant, savory-sweet fusion dish that perfectly combines fermented kimchi, fluffy scrambled eggs, and fresh aromatics for a satisfying quick meal.

Ingredients

• 2 bowls cooked white rice
• 100 g kimchi
• 2 eggs
• 50 g ham
• 1/2 onion
• 50 g bok choy
• 1 tbsp minced garlic
• 1 millet chili
• 1 tsp soybean paste
• 1/2 tsp chicken essence
• 1/4 tsp white sugar
• 2 tbsp vegetable oil
• 1 stalk green onion, chopped
• 1 tsp sesame seeds, optional

Instructions

1. 1Chop the kimchi

   

   Take a small amount of kimchi and chop it into small, manageable pieces. This ensures the flavor distributes evenly throughout the fried rice.

   Tip: Chop the kimchi finely for better texture integration with the rice grains.
2. 2Scramble the eggs

   

   Heat oil in a wok over medium heat until lightly smoking. Pour in the beaten eggs and gently scramble them until they are just set but still soft. Remove the eggs from the wok and set them aside for later.

   Tip: Do not overcook the eggs at this stage, as they will be added back into the hot rice later.
3. 3Fry the aromatics

   

   In a clean wok, heat oil over medium heat. Add the minced garlic, chopped millet chili, and soybean paste. Stir-fry the mixture continuously until the aromatics release their fragrance and the oil takes on a rich color.

   Tip: Keep the heat moderate to avoid burning the garlic and soybean paste, which can turn the dish bitter.
4. 4Stir-fry kimchi and ham

   

   Add the chopped kimchi and diced ham into the wok containing the fragrant garlic, chili, and soybean paste base. Stir-fry everything together until well combined and fragrant.

   Tip: Ensure the ham is lightly browned to enhance the savory depth of the dish.
5. 5Add the rice

   

   Pour the bowl of loose, cooked white rice into the wok over the aromatic base. Use a spatula to press and break apart any clumps, ensuring the rice grains separate and begin to absorb the flavors in the pan.

   Tip: Day-old chilled rice works best for fried rice, as the grains are firmer and less likely to become mushy.
6. 6Add vegetables

   

   Toss the diced onions and chopped bok choy into the wok with the rice. Stir-fry everything together evenly so the vegetables slightly soften and mix perfectly into the rice.

   Tip: Add the leafy greens later in the cooking process so they retain their crunch and vibrant color.
7. 7Stir-fry the rice

   

   Add the cooked rice to the wok along with diced onion and bok choy. Season with chicken essence and white sugar, and continue to stir-fry for about one minute until the ingredients are thoroughly mixed and heated through.

   Tip: Use loose, cooked rice to ensure the grains dont clump together during stir-frying.
8. 8Incorporate the eggs

   

   Return the previously cooked, scrambled eggs to the wok. Toss and mix everything well to combine the flavors.

   Tip: Add the eggs near the end to keep them tender and prevent overcooking.
9. 9Final garnish and serve

   

   Sprinkle in the chopped green onions, stir briefly to combine, and remove from heat. The dish is now ready to serve.

   Tip: Fresh green onions add a bright color and sharp, crisp flavor to finish the dish.

Storage & Reheating

Burn It Off

Frequently Asked Questions