Recipe courtesy of Hanjan
Save Recipe Print
Total:
40 min
Active:
40 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Active:
40 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Put the rice in a large bowl and add 1 tablespoon grapeseed oil to your hands. Crumble the rice kernels with your hands so that it all separates. (Try to separate all the grains, so that you don't end up with any clumps. The rice does not absorb seasoning properly if it is clumped together.)

Set a wok or large cast-iron skillet over high heat until it just starts to smoke, 3 to 4 minutes. Add the remaining tablespoon oil and the beef and sprinkle with a pinch of salt and pepper. (Do not toss or stir.) Let the beef sear on one side, about 30 seconds. Add the onion and toss with a wooden spoon for 30 seconds. Add the diced kimchis and toss for 1 minute. Add the chive blossom stems and toss for 30 seconds. Push the mixture to one side of the wok and add the rice, flattening it gently against the bottom of the wok. Sprinkle the rice lightly with salt and pepper, then flip the kimchi mixture on top of the rice. Let sit undisturbed for 1 minute, and then toss and mix everything together. Add the soy sauce by letting it trickle down the side of the wok, and cook to reduce. (If you're using a skillet, move the rice to one side and tilt the skillet as you add the soy sauce to the empty part of the pan to allow the soy sauce to reduce by two-thirds; once it has reduced sufficiently, mix everything together. Add the sesame oil and sesame seeds and toss for 1 minute until mixed well. Gently flatten the rice in the bottom of the wok and let cook for 1 minute, until the rice at the bottom of the wok crisps to form a crust. Sprinkle on the scallions and set aside.

Heat a small nonstick frying pan over medium heat and add the butter. When the butter melts, crack the eggs into the pan, leaving space between them for the whites to spread out. Sprinkle lightly with salt and cook until the bottoms of the eggs are white and opaque, 2 to 3 minutes. Lower the heat and cook for 2 minutes more. Turn off the heat and let the eggs rest until the whites are set and the yolks are still runny, 2 minutes. Transfer the fried rice into 4 bowls, top each one with a fried egg and serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Braised Beef Brisket

Recipe courtesy of Ree Drummond

Chickpea Curry with Rice

Recipe courtesy of Ree Drummond

Lebanese Lentils, Rice and Caramelized Onions (Mujadara)

Recipe courtesy of Aarti Sequeira

Chicken and Rice Casserole

Recipe courtesy of Food Network Kitchen

Deep-Fried Turkey

Recipe courtesy of Alton Brown

Country Fried Steak

Recipe courtesy of Paula Deen

Fried Oysters with Tomato-Remoulade Sauce

Recipe courtesy of Tanya Holland

Fried Cheese-Stuffed Zucchini Blossoms

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.