Crispy Kimchi Fried Rice with Scrambled Eggs and Scallions

1. Sauté Vegetables

Begin by heating 1 tablespoon of neutral oil and 1 tablespoon of sesame oil in a large nonstick skillet over medium heat. Add the white parts of the scallions and sauté them for about 1 to 2 minutes until they are fragrant and softened. Introduce the cabbage, shredded carrots, a pinch of salt, minced garlic, and ginger to the skillet. Cook this mixture for 5 to 8 minutes until the vegetables are tender and aromatic. Once done, transfer the mixture to a bowl and set aside.

2. Crisp the Rice

In the same skillet, add the remaining neutral oil. Turn the heat to high and spread the cooked rice evenly across the pan. Sprinkle a large pinch of salt over the rice, followed by the fish sauce and soy sauce. Let the rice sit undisturbed for 1 to 4 minutes. This step is crucial as the high heat helps the rice develop a crispy texture, and you want to hear a gentle crackling sound. The visual cue to look for is the rice beginning to turn golden and crisp.

3. Combine and Finish Rice

Once the rice is crispy, combine it with the sautéed cabbage mixture, chopped kimchi, and peas. Stir everything together to ensure the flavors meld beautifully. Transfer the fried rice onto plates.

4. Scramble the Eggs

To finish, lightly coat the skillet with oil if needed, then pour in the beaten eggs along with half of the scallion greens and a pinch of salt. Scramble the eggs over medium heat for 1 to 2 minutes until they are just set and still soft.

5. Garnish and Serve

Top the rice with the scrambled eggs and garnish with the remaining scallion greens. For an added kick, you can serve with extra kimchi. Drizzle a bit of sesame oil and soy sauce over the top before serving immediately. Enjoy your flavorful and satisfying kimchi fried rice!