Ingredients
- 4 cups (600 g) leftover, previously chilled cooked rice (preferably short-grain)
- 2 tablespoons high-heat cooking oil, divided
- ½ cup (85 g) diced red bell pepper
- ¼ cup (15 g) chopped green onion (scallion)
- 1 tablespoon finely minced garlic
- Chopped kimchi (as much as you want)
- 1 tablespoon soy sauce
- 1 tablespoon soy sauce
- ½ teaspoon salt
- 4 eggs
How to Make It
- With a fork, gently separate the grains of rice, taking care not to smush the delicate grains.
- Set a wok or large sauté pan over high heat. When hot, add 1 tablespoon of the oil and swirl to coat. Add the bell pepper and green onion and fry for 15 seconds. Add the garlic and fry for another 30 seconds.
- Add the rice, toss with all the ingredients, and spread the mixture out all over the cooking surface. Let fry, untouched for 1 minute. Add the kimchi, soy sauce, kimchi juice and salt. Toss very well to mix all ingredients. Again, spread the rice out all over the cooking surface and let fry, untouched for 1 minute. Repeat the tossing, spreading and 1-minute frying until each and every grain of rice is heated through. Taste and adjust with additional soy sauce if needed.
- Dish out the fried rice, rinse the wok and dry thoroughly. Return the wok to high heat. When the wok is hot, add the remaining 1 tablespoon of oil and swirl to coat. Crack the eggs into the wok and let fry for 1 minute. Then turn the heat to medium-low and continue to fry the eggs until the whites are completely set and the yolks still runny.
- Top each portion of fried rice with an egg and garnish with additional kimchi if desired.
