Kimchi Egg Rice

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Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 2 eggs110g

Carbs· 1

  • 80 g jasmine rice (raw; day-old rice works best)80g

Vegetables· 2

  • 100 g kimchi, chopped100g
  • 10 g spring onion, sliced(optional)10g

Fats & oils· 2

  • 1 tsp sesame oil(staple)4g
  • 1 tsp cooking oil(staple)4g

  1. Heat the oil, stir-fry the kimchi 2 min until fragrant, add the cold rice and stir-fry 4 min, breaking up clumps.

    Why? Day-old rice has less moisture, so it fries into separate grains instead of a sticky clump — the universal secret to good fried rice, not unique to this dish but essential.

    Next up:Push the rice aside, scramble the eggs in the cleared space, mix everything together, and finish with sesame oil and spring onion.

  2. Push the rice aside, scramble the eggs in the cleared space, mix everything together, and finish with sesame oil and spring onion.

    Why? Kimchi's fermented sour-umami is already so intense that skipping the pork belly barely registers — while cutting nearly half the calories.

    Tip: The more fermented (sourer) the kimchi, the better this tastes — skip freshly-made kimchi.