epicurious
Kimchi Fried Rice With Broccoli
Broccoli florets get lots of love, but this flavorful, sizzling dish is all about those stalks and leaves (also: kimchi).
👥 4 Servings👤 Ismail Samad📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●pan
📝 Preparation Steps
1
Separate broccoli stem from crown. Remove any leaves from stem; thinly slice leaves. Slice stem into ½"-thick coins; cut crown into 1" florets.
2
Separate dark green tops from scallions and cut into 1" lengths. Thinly slice white and pale green scallion parts. Keep separate.
3
Squeeze 1 cup kimchi over a small bowl to expel as much liquid as possible. Coarsely chop kimchi; return liquid to kimchi jar.
4
Heat 1 Tbsp. vegetable oil in a large wok or nonstick skillet over medium-high. Add broccoli and dark green scallion parts, season with salt, and cook, undisturbed, until beginning to char, about ⏱️ 5 minutes. Stir and cook another minute; transfer to a plate.
(packed) Napa cabbage kimchi, plus more for serving1 cup. vegetable oil, divided3 Tbsp
5
Add 1 Tbsp. vegetable oil to same pan. Cook kimchi, white and pale green scallion parts, garlic, and ginger, stirring often, until softened and fragrant, about ⏱️ 2 minutes; push aromatics to edges of pan. Drizzle remaining 1 Tbsp. vegetable oil into empty space and add rice, sesame oil, and ¼ cup soy sauce. Toss rice and aromatics together, then press into an even layer and cook, undisturbed, until slightly crisped underneath, about ⏱️ 5 minutes.
(packed) Napa cabbage kimchi, plus more for serving1 cup. vegetable oil, divided3 Tbsp
6
Return broccoli and scallion tops to pan and cook, tossing often, until rice and vegetables are heated through, about ⏱️ 2 minutes. Season with salt.
7
Divide fried rice among plates and top each with a fried egg, some sesame seeds, and more kimchi; season with pepper. Season eggs with a dash of soy sauce.
(packed) Napa cabbage kimchi, plus more for serving1 cupSesame seeds (for serving)large eggs, fried4
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