Fried Leftover Rice with Kimchi

kimchi fried rice base + sunny-side-up egg + green onions + radish roots Serves 2• Leftover rice is the secret ingredient to the best fried rice. It’s already a little dried out, so it crisps nicely in the pan. If you are starting from scratch, though, you can follow the rice-cooking instructions for white rice or for brown rice, then spread out the cooked rice on a baking sheet and let it cool completely before frying.

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% Daily Values based on a 2,000 calorie diet

Step 1

Heat a large nonstick skillet over medium-high heat for 1 minute. Pour in 1 tablespoon of the vegetable oil and add the garlic and green onions. Cook, stirring constantly, for 1 minute. Transfer the garlic and onions to a small plate. Pour in the remaining 2 tablespoons oil, swirling the pan to coat the entire surface. Add the rice, stir briefly to coat it in the oil, then spread it out in an even layer. Let cook, without stirring, until the rice crisps, 2 to 3 minutes. Stir the rice, spread it out again in an even layer, and cook, without stirring, for another 3 minutes.

Step 2

Return the cooked garlic and green onions to the skillet along with the kimchi and soy sauce. Stir well and cook, without stirring once again, for about another 3 minutes, until there are some crispy browned rice grains. If the rice isn’t browned yet, repeat the process of stirring and then cooking without stirring for about 3 minutes.

Step 3

Divide the fried rice between 2 bowls and return the skillet to medium-high heat. Drizzle in the vegetable oil, swirling the pan to coat the entire surface, then crack in the eggs and season them with a pinch each of salt and pepper. Cook until the whites are set but the yolks are still runny, 2 to 4 minutes.

Step 4

Top each bowl of fried rice with a sunny-side-up egg, some radish shoots (if using), and a sprinkling of green onion.