Ingredients
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3 cups (roughly) cooked, chilled sushi rice
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6-10 oz protein of choice
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1 onion
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1 Tbsp sesame oil
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3 Tbsp butter
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2 cups kimchi
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1/4 cup soy sauce
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1-2 cups vegetables of choice
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6 scallions
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4 eggs
Directions
Salty, buttery, crispy and chewy; who doesn’t like fried rice? This recipe is a great way to use up leftover veggies or kimchi that have been sitting in the fridge. It’s very customizable, but don’t substitute long-grain rice for the sushi rice because it is needed for the delightful texture. You can use any protein, such as pork belly, chicken, beef, or tofu. I love using tofu when I make it for myself, but if you’re not sure where to start, bacon is a great choice. Use any vegetables left in your fridge; I really like broccoli in my fried rice, but I also threw in some red bell pepper and mushrooms as you’ll see in the pictures.
Steps
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1
Done
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Prepare the ingredients. 3 cups of cooked rice is about 1 cup dry. Cut all the vegetables and roughly chop the kimchi. |
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2
Done
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Cook your protein until cooked through or crispy. Remove with a slotted spoon, reserving any fat. Depending on the protein you may need to remove excess fat or add more to the pan. |
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3
Done
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Add the onion to the pan and cook until softened. |
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4
Done
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Add the sesame oil and 1 tablespoon of butter to the pan, crumble in the rice, stir to coat in the fat, then flatten into an even layer. Sprinkle the kimchi and veggies over the rice and continue to cook for about 3 minutes. |
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5
Done
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Add another tablespoon of butter to the pan along with the soy sauce and stir everything well. Reflatten into an even layer and cook for another 3 minutes until the bottom starts to get crispy (check by pushing a little bit of rice up from the edge of the pan). |
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6
Done
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Add the final tablespoon of butter to the pan, stir to melt, and flatten into an even layer. Cook for another 3 minutes until crisping on the bottom. |
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7
Done
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Add the protein back to the pan and stir to combine. Flatten into an even layer and turn off the heat, letting the residual heat keep everything hot. |
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8
Done
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Add neutral oil to a separate pan over medium-high heat. Sprinkle salt and pepper directly on the pan, this way you still get the salt and peppery goodness on your egg while keeping a pristine top. Crack the eggs into the pan (as many as fits) and cook a few minutes until the whites are set. Remove from the heat. |
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9
Done
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Divide the rice into four bowls. top each with a beautiful sunny-side-up egg, and sprinkle with chopped scallions. You can also sprinkle some furikake onto the eggs if you like. Enjoy! |
