Kimchi Fried Rice With Broccoli

4 servings



total time


1 large head of broccoli (about 1 lb.)

6 scallions

1 cup (packed) Napa cabbage kimchi, plus more for serving

3 Tbsp. vegetable oil, divided

Kosher salt

4 garlic cloves, finely chopped

1 2" piece ginger, scrubbed, finely chopped

4 cups chilled cooked rice, preferably jasmine

1 Tbsp. toasted sesame oil

¼ cup soy sauce or tamari, plus more for serving

4 large eggs, fried

Sesame seeds (for serving)

Freshly ground black pepper


Separate broccoli stem from crown. Remove any leaves from stem; thinly slice leaves. Slice stem into ½"-thick coins; cut crown into 1" florets.

Separate dark green tops from scallions and cut into 1" lengths. Thinly slice white and pale green scallion parts. Keep separate.

Squeeze 1 cup kimchi over a small bowl to expel as much liquid as possible. Coarsely chop kimchi; return liquid to kimchi jar.

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.

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.

Return broccoli and scallion tops to pan and cook, tossing often, until rice and vegetables are heated through, about 2 minutes. Season with salt.

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.

4 servings



total time
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