Korean Gluten-Free Brunch: Spicy Kimchi Fried Rice & Garlic Soy Sauce Scrambled Eggs

Allergens

Soy (in soy sauce)

Ingredients

• 2 cups cooked white rice (preferably short
• grain)
• 1 cup kimchi, roughly chopped
• 4 large eggs
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (gluten
• free)
• 1 tablespoon gochujang (Korean red pepper paste)
• 1 teaspoon sugar
• 1 green onion, thinly sliced
• 2 tablespoons vegetable oil
• Salt and black pepper, to taste

Instructions

1. In a large pan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped kimchi and cook for 3 4 minutes or until fragrant and slightly softened. Remove from the pan and set aside.
2. In the same pan, add another tablespoon of vegetable oil and crack the eggs into it. Whisk the eggs with garlic, soy sauce, gochujang, and sugar. Season with salt and black pepper to taste. Cook the scrambled eggs over medium low heat, stirring frequently until just set, about 3 4 minutes. Remove from the pan and set aside.
3. In another pan, add the remaining tablespoon of vegetable oil and cooked rice. Stir in the kimchi and green onions. Cook for 2 3 minutes or until heated through. Season with salt and black pepper to taste.
4. To plate, place the spicy kimchi fried rice in the center of a dish, forming a small mountain shape. Top it with scrambled eggs, then garnish with additional green onions.

Chef’s Insight

The key to perfect scrambled eggs is to cook them slowly and gently over low heat, ensuring they remain creamy and tender.

Notes

Feel free to add additional vegetables or protein to the dish for a more filling meal.