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Broccoli and Kimchi Fried Rice with “Poached” Eggs

Broccoli and Kimchi Fried Rice with “Poached” Eggs

By Calvin CoxSeptember 7, 2021

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

For a twist on standard fried rice we don’t scramble a token egg or two into the mix. Instead, we “poach“ a few in hollowed-out areas of the fried rice until the whites are just set but the yolks are deliciously runny. While the eggs cook, the rice forms a golden brown, nicely crisped bottom crust. Fried rice always is best made with cold cooked rice rather than freshly made. To cook enough rice for this recipe, rinse and drain 1½ cups short-grain white rice. In a large saucepan, combine the rice and 1-3/4 cups water. Bring to a boil over medium-high, then reduce to low, cover and cook until tender, 16 to 18 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff the grains, transfer to a container, let cool, cover and refrigerate until well chilled. You will need a 12-inch nonstick skillet with a lid for this recipe.

Tip

Don’t forget to create wells in the rice to hold the eggs, and be sure they’re deep enough to expose the surface of the skillet. If the wells are too shallow, the eggs will take longer to cook and the bottom of the rice may get too dark.

Ingredients
  • 4

    tablespoons grapeseed or other neutral oil, divided

  • 1

    pound broccoli crowns, cut into ½- to 1-inch florets

  • 1

    bunch scallions, thinly sliced, whites and greens reserved separately

  • 4

    cups cold cooked short-grain white rice (see headnote)

  • 1

    cup cabbage kimchi, roughly chopped, plus 2 tablespoons kimchi juice (or water)

  • 3

    tablespoons soy sauce

  • 1

    tablespoon toasted sesame oil

  • Kosher salt and ground black pepper

  • 4

    large eggs

Step 1

In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of neutral oil until shimmering.

Add the broccoli and stir to coat with oil. Cover and cook, stirring occasionally, until well charred and tender-crisp, 7 to 8 minutes.

Transfer to a plate and set aside.

Step 2

In the same skillet over medium-high, heat the remaining 3 tablespoons neutral oil until shimmering.

Add the scallion whites and cook, stirring, until fragrant, 30 to 60 seconds. Stir in the rice, breaking up any clumps, then cook, stirring occasionally, until heated through, 2 to 3 minutes.

Return the broccoli to the pan and add the kimchi and juice, soy sauce and sesame oil. Stir, then taste and season with salt and pepper.

Step 3

Reduce to medium-low. Using the back of a spoon, form 4 evenly spaced wells in the rice, each about 2 inches wide and deep enough that the pan is visible.

Crack 1 egg into each, then sprinkle with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 4 to 5 minutes, rotating the skillet about halfway through for even cooking.

Serve sprinkled with the scallion greens.