Korean Fried Rice
with fried eggs
- Bell peppers, any color - 1, diced
- Kimchi - 1 Tbsp, finely chopped (check to make sure it is vegetarian; some versions include fish)
- Garlic - 3 cloves, chopped
- Ginger - 2 tsp, grated
- Soy sauce, low-sodium - 1 Tbsp
- Oil, toasted sesame - 2 tsp
- Vinegar, rice - 1 tsp
- Green onions - 2 stalks, chopped, green and white parts separate
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Rice, cooked (leftover from Monday) - ~2 cups
- Eggs - 4
- Broccoli florets - 10 oz, chopped
- Oil, cooking - 1 Tbsp
- Stock, any type - 1 Tbsp
- Lime juice - 2 tsp
- Bell peppers / Kimchi / Garlic / Ginger / Broccoli / - Prep as directed. Store bell peppers in one container. Combine kimchi, garlic, and ginger. Store broccoli in another container. (Can be done up to 5 days ahead)
- Make sauce - Combine kimchi, garlic, ginger, soy sauce, toasted sesame oil, and rice vinegar. (Can be done up to 5 days ahead)
- Green onions - Chop green onions, keeping white and green parts separate. (Can be done up to 2 days ahead)
- Heat a wok or skillet with cooking oil (portion for broccoli) over medium-high heat. Add broccoli and sear until lightly browned on the outside.
- Add stock and cover pan with a lid or foil. Steam broccoli until tender, 2 to 4 minutes. Set broccoli aside and season with lime juice and some salt. Return wok to heat.
- Add first portion of oil (for fried rice) to heated wok.
- Add bell peppers and white parts of green onions to heated wok. Saute until bell peppers are tender, 2 to 3 minutes.
- Add rice and sauce and saute until rice is heated through. Set aside, covered.
- Heat a nonstick pan with second portion of oil (for fried rice) over medium heat. Crack eggs into heated oil and cook until eggs are done to your liking (on one side for sunny-side up or flip them for over-easy).
- Divide fried rice between serving bowls. Top each portion with a fried egg and green parts of green onions. Enjoy with broccoli on the side.
I really liked the flavor of this dish, it reminded me of a dish I used to love as a kid called Porcupine Meatballs. I thought it was really salty though. I'm not sure if there is a low sodium version of Braggs, but I'll use less next time. I blanched my broccoli and roasted it in the oven with a little lemon juice.0 Helpful
I made this cause I was looking for recipes that I already had all the ingredients for. I'm so glad I did, this is a new favorite! I accidentally chipped up 2 TBS of kimchi instead of one, but we like kimchi so I went with it.0 Helpful
I used scant 1/2 tsp of chili garlic hot sauce instead of kimchi. Great flavor and was liked by everyone, but meal time consuming to make!0 Helpful
Pretty great flavor. Needed more corn starch to thicken the sauce a bit more. Next time I'll roast the broccoli while cooking the meatballs.0 Helpful
great flavor and easy to make for a crowd. If you prep the sauce early, the rest is a snap. I prefer cooking meatballs in the oven so I did that. 400 for 20 minutes or so...0 Helpful
Pretty great! Might add more kimchi next time as it could've used just a hint more flavor.0 Helpful