Kimchi Scrambled Eggs with Rice

Make kimchi scrambled eggs with rice, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
3 large, about 165 g Egg
80 g Kimchi (Chopped, with a spoon of its juice. Some kimchi is made without fish sauce; the flags here assume it is not.)
150 g Cooked white rice (Leftover rice reheated is fine and quicker. Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
20 g Spring onion
1 tsp (4 g) Toasted sesame oil
5 g Sesame seeds
Half a tablespoon (8 g) Tamari
Ingredient notes on the recipe page.

METHOD
1. Heat the rice and put it in a bowl. Warm the sesame oil in a non-stick pan over a medium heat and fry the kimchi for two minutes until it smells sweet.
2. Beat the eggs with the tamari, pour them over the kimchi and stir slowly until they form soft curds, about a minute. Take the pan off while they are still glossy.
3. Pile the eggs on the rice and finish with the spring onion and sesame seeds.

Contains eggs, fish, crustaceans, soya and sesame.
Traditional kimchi is made with fish sauce and salted shrimp. Vegan kimchi carries neither.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/kimchi-scrambled-eggs-rice

AI-generated images illustrating the recipe.

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