Egg Fried Rice with Kimchi Salad

Instructions

1. 1

   Prep Vegetables and Eggs

   • Ensure all vegetables are washed, finely chopped, and ready to go. The cooking process is very fast.
   • In a small bowl, whisk the 3 large eggs with a pinch of salt and pepper until lightly frothy.
2. 2

   Scramble the Eggs

   • Heat 1 tablespoon of oil in a wok or large, heavy-bottomed pan over medium-high heat.
   • Pour in the whisked eggs. Let them set for a few seconds, then gently scramble for 1-2 minutes until they are just cooked but still soft and moist.
   • Immediately remove the scrambled eggs from the wok and set them aside on a plate.
3. 3

   Sauté Aromatics and Vegetables

   • Add the remaining 2 tablespoons of oil to the same wok and increase the heat to high. Wait for the oil to shimmer.
   • Add the minced garlic, ginger, green chillies, and chopped spring onion whites. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
   • Add the diced carrot, french beans, and capsicum. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender but still have a crisp bite.
4. 4

   Fry the Rice

   • Add the cold, cooked rice to the wok. Use a spatula to gently break up any large clumps, pressing them against the side of the wok.
   • Stir-fry for 2 minutes, tossing the rice to coat it in the oil and heat it through evenly.
   • Pour the soy sauce, red chili sauce, and vinegar over the rice. Sprinkle with salt and black pepper powder.
   • Toss everything vigorously on high heat for another 2-3 minutes, ensuring every grain of rice is coated with the sauces and heated through.
5. 5

   Combine and Serve

   • Return the cooked scrambled eggs to the wok.
   • Add most of the chopped spring onion greens, reserving a small amount for garnish.
   • Give everything a final, quick toss to combine all the ingredients well.
   • Taste and adjust seasoning if necessary. Serve immediately, garnished with the remaining spring onion greens.