Broccoli and Kimchi Fried Rice with “Poached” Eggs | Christopher Kimball’s Milk Street

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Milk Street Recipe

Broccoli and Kimchi Fried Rice with “Poached” Eggs

35 minutes

Broccoli and Kimchi Fried Rice with “Poached” Eggs

For a twist on standard fried rice we don’t scramble a token egg or two into the mix. Instead, we “poach“ a few in hollowed-out areas of the fried rice until the whites are just set but the yolks are deliciously runny. While the eggs cook, the rice forms a golden brown, nicely crisped bottom crust. Fried rice always is best made with cold cooked rice rather than freshly made. To cook enough rice for this recipe, rinse and drain 1½ cups short-grain white rice. In a large saucepan, combine the rice and 1-3/4 cups water. Bring to a boil over medium-high, then reduce to low, cover and cook until tender, 16 to 18 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff the grains, transfer to a container, let cool, cover and refrigerate until well chilled. You will need a 12-inch nonstick skillet with a lid for this recipe.

4

Servings

Tip

Don’t forget to create wells in the rice to hold the eggs, and be sure they’re deep enough to expose the surface of the skillet. If the wells are too shallow, the eggs will take longer to cook and the bottom of the rice may get too dark.

35 minutes

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