Ina Garten Kimchi Fried Rice With Fried Egg
Ina Garten's Kimchi Fried Rice is simple and super, super tasty. It's just a few ingredients, but no wonder it's so loved by Koreans and eaten everyday.
Ingredients
- 3 tablespoons olive oil extra-virgin
- 1/4 cup yellow onion finely chopped
- 1 small garlic clove finely minced
- Coarse salt
- 1/2 cup kimchi finely chopped. The kimchi should be very sour.
- 1 teaspoon soy sauce
- 1 cup day-old cooked rice at room temperature
- 1 scallion white and light green parts only, very thinly sliced
- 1 pinch coarse Korean chili powder
For the eggs
- 1 egg
- 2 tablespoons olive oil extra virgin
Instructions
To make the fried rice
- Heat up 3 tablespoons of olive oil in a generously-sized nonstick skillet over medium heat. Add the finely chopped onion, garlic, and a touch of salt to the pan. Cook this aromatic mix, occasionally stirring, until the onions begin to soften and take on a gentle golden hue, which should take about 10 minutes.
- Now, turn up the heat to high, and introduce the star ingredient, the kimchi, into the sizzling skillet. Let it sizzle for approximately 2 to 3 minutes until it starts to develop crispy, golden edges. Sprinkle in the soy sauce and add the rice, stirring gently until the rice is heated through and starts to take on a tempting golden color.
- Transfer the fried rice to a bowl.
To make the eggs and serve
- Give your skillet a quick wipe with a paper towel to refresh it, and then add the olive oil reserved to fry the eggs into the pan. Return it to the stovetop, now set to high heat. Crack the egg into the hot skillet, add a pinch of salt to taste, and promptly cover the pan with a snug-fitting lid. Let cook until the egg white turns beautifully cooked through, while the yolk remains dippy.
- With the egg perfectly cooked, slide a spatula underneath it and delicately transport it onto the awaiting bed of rice. Now, sprinkle the scallions generously over the dish, and add a touch of chili powder for a hint of heat and color.
- Eat it right away, making sure the dippy yolk mixes with the rice.
Notes
Notes:
- The macros and calories were calculated assuming that the fried egg would absorb half a teaspoon of oil. The amount of oil an egg absorbs can vary depending on the temperature, cooking time, and the type of pan used. On average, a fried egg absorbs between 1/2 teaspoon to 1 teaspoon of oil.