Name: Kimchi Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 Servings
Cuisine: Asian
Ingredients: 2 spring onions; 5.3 ounces kimchi; 8.8 ounces rice; 3 teaspoons canola oil; 8.8 ounces mushrooms; salt; 4 eggs

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Kimchi Rice

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Place a baking tray (without parchment paper) in the oven and preheat it to 230°C (450°F) using conventional oven settings (top and bottom heat). Line the second baking tray with parchment paper.

Wash the spring onions and slice them into thin rings. Finely chop the kimchi and mix it in a bowl with the cooked rice, the white part of the spring onions, and a teaspoon of oil. Spread the rice evenly onto a baking sheet lined with parchment paper.

Clean the mushrooms and cut them into quarters, put them in the bowl and mix with 2 teaspoons of oil.

Remove the hot baking sheet from the oven and spread the mushrooms on it. (Make sure they are next to each other and not overlapping, and do not place parchment paper underneath.) Place both baking sheets in the oven at 230°C (450°F). Toast the rice for 15 to 17 minutes until lightly crispy and golden brown. Remove the mushrooms from the oven after 10 minutes, season with a little salt, toss them briefly, and return the baking sheet to the oven for another 10 to 12 minutes, until the mushrooms are nicely crispy.

Meanwhile, bring a pot of water to a boil. Once boiling, carefully add the eggs and cook them in gently simmering water for 6:45 to 7:30 minutes, depending on their size, until soft-boiled. While the eggs are cooking, prepare an ice bath with as many ice cubes and cold water as possible. Remove the eggs from the boiling water, place them in the ice bath for one minute, and then carefully peel them.

To serve, divide the rice and mushrooms between two deep plates or bowls. Halve the eggs, place them between the two bowls, and garnish with the remaining green parts of the spring onions.

Nutrition

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Tips & Tricks (5)

Day-Old Rice is Essential 🍚
Always use chilled, day-old rice to prevent mushiness; the grains separate better and achieve that prized slightly crispy texture when stir-fried in hot oil.
Drain Your Kimchi Properly 🥬
Reserve the kimchi juice separately, then pat the kimchi pieces dry before frying to maximize caramelization and prevent the rice from becoming soggy or overly wet.
High Heat for Mushroom Crust 🍄
Don't stir mushrooms constantly; let them sit undisturbed in a hot pan with oil for 2-3 minutes to develop a golden, caramelized crust that adds crucial texture and umami depth.
Baste Your Egg Yolk 🍳
Spoon hot oil from the pan over the egg whites while cooking to set them quickly while keeping the yolk perfectly runny—this creates the ideal creamy center that binds the bowl together.
Layer Flavors with Kimchi Juice 🌶️
Drizzle the reserved kimchi juice directly onto the finished rice for an extra flavor boost and slight moisture that ties all components together without making it wet.