Dinner · Lunch
Broccoli and Kimchi Fried Rice with Eggs
Give broccoli and scallion tops a little char, then cook the kimchi with garlic and ginger before the rice joins the pan. An undisturbed spell over the heat builds a crisp layer under the rice.
- Servings
- 4
- Cuisine
- Korean-inspired
Bring it to the table
Keep the scallion parts separate
The dark green tops cook with the broccoli. The pale slices join the kimchi and aromatics, adding flavor without overcooking the greens.
At the table
Divide the hot rice among bowls and add a cooked egg to each. Finish with sesame seeds, extra kimchi and a little soy sauce as desired.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1 large head broccoli — about 1 lb for the base batch
- 6 scallions
- 1 cup Napa cabbage kimchi — packed, plus extra to serve
- 3 tbsp vegetable oil — divided among the cooking stages
- kosher salt — to taste
- 4 cloves garlic — finely chopped
- 1 2-inch piece fresh ginger — scrubbed and finely chopped
- 4 cups cooked jasmine rice — chilled promptly after cooking and kept refrigerated
- 1 tbsp toasted sesame oil
- 1/4 cup soy sauce or tamari — plus more to serve, if desired
- 4 large eggs — fried until whites and yolks are firm
- sesame seeds — to serve
- black pepper — freshly ground, to taste
A few useful notes.
Start with rice that was refrigerated promptly in a shallow container after cooking. Do not use rice left sitting at room temperature.
Kimchi can contain fish sauce or seafood. Choose vegetarian kimchi if you want a vegetarian meal.
Cook the eggs until the whites and yolks are firm, or use pasteurized eggs if preparing a softer finish.
The cooking plan
How to make Broccoli and Kimchi Fried Rice with Eggs.
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Remove any broccoli leaves and slice them thinly. Cut the stem into 1/2-inch coins, trimming away a tough outer layer if needed, and divide the crown into small florets. Cut the scallion tops into 1-inch lengths and thinly slice the white and pale green parts, keeping the two piles separate.
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Squeeze the kimchi over a bowl to remove excess liquid, then chop it coarsely. Reserve the liquid for another use rather than adding it to the rice.
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Heat one third of the vegetable oil in a large wok or nonstick skillet over medium-high heat. Add the broccoli and dark scallion tops. Season lightly with salt and leave undisturbed for about 5 minutes to take on color. Stir for another minute, then move to a plate.
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Add another third of the vegetable oil to the pan. Stir-fry the kimchi, pale scallion slices, garlic and ginger for about 2 minutes, until fragrant and softened. Push them toward the edges.
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Add the remaining vegetable oil in the center, followed by the chilled rice, sesame oil and measured soy sauce. Toss to combine, spread the rice into an even layer and leave for about 5 minutes so the underside begins to crisp.
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Return the broccoli and scallion tops and toss until everything is hot throughout; reheated rice should reach 165°F. Taste and adjust the seasoning. Divide among plates and top with the cooked eggs, sesame seeds, extra kimchi and black pepper.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Broccoli and Kimchi Fried Rice with Eggs
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Ingredients
1 large head broccoli about 1 lb for the base batch- 6 scallions
- 1 cup Napa cabbage kimchi packed, plus extra to serve
- 3 tbsp vegetable oil divided among the cooking stages
- kosher salt to taste
- 4 cloves garlic finely chopped
- 1 2-inch piece fresh ginger scrubbed and finely chopped
- 4 cups cooked jasmine rice chilled promptly after cooking and kept refrigerated
- 1 tbsp toasted sesame oil
- ¼ cup soy sauce or tamari plus more to serve, if desired
- 4 large eggs fried until whites and yolks are firm
- sesame seeds to serve
- black pepper freshly ground, to taste
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Remove any broccoli leaves and slice them thinly. Cut the stem into 1/2-inch coins, trimming away a tough outer layer if needed, and divide the crown into small florets. Cut the scallion tops into 1-inch lengths and thinly slice the white and pale green parts, keeping the two piles separate.
- Squeeze the kimchi over a bowl to remove excess liquid, then chop it coarsely. Reserve the liquid for another use rather than adding it to the rice.
- Heat one third of the vegetable oil in a large wok or nonstick skillet over medium-high heat. Add the broccoli and dark scallion tops. Season lightly with salt and leave undisturbed for about 5 minutes to take on color. Stir for another minute, then move to a plate.
- Add another third of the vegetable oil to the pan. Stir-fry the kimchi, pale scallion slices, garlic and ginger for about 2 minutes, until fragrant and softened. Push them toward the edges.
- Add the remaining vegetable oil in the center, followed by the chilled rice, sesame oil and measured soy sauce. Toss to combine, spread the rice into an even layer and leave for about 5 minutes so the underside begins to crisp.
- Return the broccoli and scallion tops and toss until everything is hot throughout; reheated rice should reach 165°F. Taste and adjust the seasoning. Divide among plates and top with the cooked eggs, sesame seeds, extra kimchi and black pepper.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Why use chilled rice?
Chilled cooked rice separates more readily in the pan. Keep it refrigerated until needed and reheat the rice thoroughly.
When does the broccoli go back in?
Return it after the rice has had its undisturbed crisping time. Toss together until both the rice and vegetables are hot throughout.
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