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Kimchi Scrambled Eggs with Rice

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

1 serving · 7 ingredients · 3 steps

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Kimchi Scrambled Eggs with Rice, plated and ready to serve. — The finished recipe. Kimchi Scrambled Eggs with Rice

Ingredients 1 to 6 for kimchi scrambled eggs with rice arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 7 for kimchi scrambled eggs with rice arranged separately on a dark worktop. — Ingredients 7 to 7. Half a tablespoon (8 g) Tamari

Kimchi Scrambled Eggs with Rice, preparation step 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. — Step 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.

Kimchi Scrambled Eggs with Rice, preparation step 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. — Step 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.

The finished kimchi scrambled eggs with rice. — Step 3. Pile the eggs on the rice and finish with the spring onion and sesame seeds.

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