Broccoli and Kimchi Fried Rice With “Poached” Eggs
For a twist on standard fried rice, we don’t just scramble an 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 and the yolks are deliciously runny. While the eggs cook, the rice forms a golden brown, nicely crisped bottom crust.
You will need a 12-inch nonstick skillet with a lid for this recipe. Remember 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.
4 tablespoons grape-seed 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
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
In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of oil until shimmering. Add the broccoli and stir to coat. Cover and cook, stirring occasionally, until well charred and tender-crisp, 7 to 8 minutes. Transfer to a plate and set aside.
In the same skillet over medium-high, heat the remaining 3 tablespoons 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.
Reduce the heat 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.
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