Ingredients Jump to Instructions ↓

  1. 8 tablespoons vegetable oil

  2. 3 tablespoons garlic , minced

  3. 2 tablespoons fresh ginger , minced

  4. 1/2 tablespoon coarse salt

  5. 2 cups sliced leeks (or green onions)

  6. 4 cups cooked rice (the older the better)

  7. 1 tablespoon red chili pepper flakes (gochugaru)

  8. 6 large eggs (2 eggs scrambled)

  9. 2 teaspoons sesame oil

  10. 2 teaspoons soy sauce

  11. 1 teaspoon sesame seed

  12. 1/2 cup cabbage kimchi

Instructions Jump to Ingredients ↑

  1. Heat 4 tablespoons vegetable oil in a small, nonstick skillet over medium-high heat. Add 2 eggs, minced garlic, and ginger, and cook until eggs are partially-scrambled. Slide the eggs to the side of skillet and add the kimchi. Saute both sides for several more minutes without combing together.

  2. Add 3 more tablespoons vegetable oil and add rice and red pepper flakes (gochugaru). Cook for about 5 minutes stirring often until it begins to brown. Taste and add salt if needed at this time.

  3. Heat 1 tablespoons vegetable oil in a nonstick skillet. Add eggs and fry according to your preference.

  4. Put rice on platter. Top with fried eggs. Sprinkle each egg with a pinch of red chili pepper flakes, and drizzle with sesame oil and soy sauce. Garnish with alfalfa sprouts.


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