Kimchi Fried Rice

Step 1

Crack the eggs into a small bowl and whisk them with a fork until the whites and yolks are completely mixed and uniform, about 20 seconds.

Step 2

Pour 1 tablespoon of sesame oil into a large skillet or wok and set the heat to medium-high until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 3

Pour the whisked eggs into the hot oil and let them sit without stirring for 5 seconds, then use a wooden spoon to push them into large scrambled curds, breaking them into bite-sized pieces, about 2 minutes total.

Step 4

Transfer the cooked eggs to a small plate and set aside — the pan will still be hot and you'll use it next.

Step 5

Add the chilled rice to the same hot skillet, breaking up any clumps with the spoon and spreading it in an even layer across the bottom, about 2 minutes.

Step 6

Pour the chopped kimchi and 2 tablespoons of soy sauce directly over the rice, then stir and toss the rice constantly using the wooden spoon, lifting from the bottom and folding it over itself, for 3 minutes until it is heated through and the color is evenly combined.

Step 7

Return the cooked eggs to the skillet and stir gently to distribute them throughout the rice, about 1 minute.

Step 8

Transfer the fried rice to a serving bowl or plates and scatter the sliced scallions in a thin layer over the top as garnish.