Kimchi Egg Breakfast Rice

• 150 g raw whole egg (3 large) — Large whole eggs, raw
• 110 g cooked brown rice, chilled — Cooked long-grain brown rice
• 80 g prepared kimchi, chopped — Prepared vegan napa cabbage kimchi
• 50 g cooked shelled edamame — Cooked shelled edamame
• 10 g gochujang — Gochujang
• 8 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 5 g avocado oil — Avocado oil
• 12 g scallion, sliced — Raw scallion
• 5 g black sesame seeds — Black sesame seeds

Method

1. 1Crisp the kimchi riceHeat oil in a nonstick skillet over medium-high. Add rice, kimchi, and edamame.Look for: The cooking surface or appliance is fully heated and ready for the next action.
2. 2Press into one layerPress into one layer, and cook 4 minutes before tossing for 2 more minutes.6 min · 165°FLook for: Rice has browned patches, kimchi is steaming, and edamame is hot through.Safety: Reheat cooked rice and edamame to 165°F.
3. 3Season the skilletStir gochujang, soy, and 15 g water, pour over the rice.Look for: The mixture is even and ready for the next action, with no dry pockets.
4. 4Toss for 1 minuteToss for 1 minute until evenly red and no liquid remains.1 minLook for: Every grain is lightly coated and the pan smells savory and fermented.Safety: Keep the sauce bubbling for the full minute.
5. 5Set the eggsBeat all three eggs until uniform. Push the rice to the sides, pour the beaten eggs into the center, and stir slowly for 2 to 3 minutes until softly set with no liquid patches.3 minLook for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Fold togetherFold together and finish with scallion and sesame.160°FLook for: The eggs form moist opaque curds, reach 160°F, and the entire skillet is steaming.Safety: Cook the eggs to 160°F with no raw liquid remaining and serve immediately.