Satisfyingly spicy, Grace Parisi's Korean-inspired dish is a great use for leftover rice. Delicious, Quick Side Dishes

Grace Parisi
August 2012

Gallery

Recipe Summary

total:
35 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, cover the rice with the water, add a pinch of salt and bring to a boil. Cover and cook over very low heat until the rice is tender and the water is absorbed, about 18 minutes. Remove from the heat and let stand, covered, for 5 minutes.

    Advertisement
  • Meanwhile, in a large skillet, heat 1 tablespoon of the vegetable oil. Add the scallions, carrot and ham and stir-fry over high heat until the vegetables are softened, about 4 minutes. Stir in the kimchi and cook for 1 minute.

  • Transfer the vegetables and ham to a large bowl. Stir in the rice, kimchi and chili paste. Cover and keep warm.

  • Heat the remaining 2 tablespoons of vegetable oil in the skillet. Crack the eggs into the skillet and cook over moderately high heat until the edges are just set, about 2 minutes. Flip the eggs and cook until the whites are set and the yolks are still runny, about 1 minute. Spoon the rice mixture into bowls and top with the eggs. Garnish with the sesame seeds and nori and serve.

Advertisement
Advertisement