Tangy kimchi adds plenty of zip to this fried rice that's loaded with crisp snow peas. Plop a gooey fried egg on top for a hit of protein.
What You Get
Snow peas or sugar snap peas (see note below)
Cooked brown rice
What You'll Need
Salt and freshly ground pepper
Fish sauce or soy sauce
Makes 3 servings
20 minutes active time
20 minutes total time
Trim half of the snow peas, removing the strings if necessary, and cut in half. Reserve the rest for another use. Slice a handful of scallions, keeping the white and green parts separate. Remove 1 cup kimchi from the liquid and coarsely chop.
In a large wok or nonstick frying pan over medium-high heat, warm 1 tablespoon vegetable oil. Add the snow peas, season with salt, and cook until bright green and crisp tender, about 2 minutes. Transfer to a plate and set aside.
Return the pan to medium-high heat, and warm 1 tablespoon vegetable oil. Add the scallion whites and kimchi to the pan and stir-fry until fragrant and heated through, 1 minute. Add the rice and 1 tablespoon fish or soy sauce, stir to coat, then cook undisturbed until crispy and golden on the bottom, 3 to 4 minutes. Return the snow peas to the pan and stir to combine. Season to taste with salt and more fish or soy sauce. Divide among bowls.
In the same pan over medium-high heat (do not wipe out), warm 2 tablespoons vegetable oil. Crack 3 eggs into the pan and season with salt and pepper. Fry until the whites are set and starting to brown around the edges but the yolks are still runny, 2½ to 3 minutes for sunny-side up.
Slide an egg onto each serving of rice, sprinkle with the scallion greens, and serve warm.
Note: Depending on seasonal availability, you may receive sugar snap peas. If using snap peas, add another 2 minutes cooking for crisp-tender.