Ingredients
Scale
x
Protein
eggs
Garnish
scallions and sesame seeds
Grains & starches
day-old cooked rice
Sauce & liquid
soy sauce
approx. 0.06 cup / 15 ml
tbsp
sesame oil
approx. 0.06 cup / 15 ml
Other
kimchi
tbsp
kimchi juice
approx. 1/8 cup / 30 ml
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Instructions
- 1
Chop kimchi roughly. Heat oil in a wok over high heat.
- 2
Add kimchi and fry 3 minutes until starting to caramelise. Add rice and kimchi juice.
- 3
Press and toss rice over maximum heat 3–4 minutes until slightly toasted. Add soy sauce and sesame oil.
- 4
Fry eggs separately until crispy-edged. Plate rice and top with fried egg, scallions, and sesame seeds.
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