Make Ahead
Kimchi & Italian Sausage Fried Rice with Poached Eggs
- Prep time 15 minutes
- Cook time 15 minutes
- Serves 4
Author Notes
If you don’t eat rice in the morning, you really need to start living your best life. Rice is perfect for any time of day and, in my opinion, especially breakfast. I love making this “breakfast” fried rice because I don’t have to wait until dinner-time to eat it—although it is also perfect for dinner . . . or lunch or even a midnight snack (and who doesn’t love a good midnight snack?). It’s laced with hearty Italian sausage and little bits of tangy kimchi and topped with a delicately poached egg. The runny yolk, which is pure liquid gold, melts into the rice and ties everything together—making this dish pure perfection. (Excerpted from Ronnie Woo's cookbook, Did You Eat Yet?) —Ronnie Woo
What You'll Need
Ingredients
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4
large eggs
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1 tablespoon
distilled white vinegar
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Kosher salt
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Freshly ground black pepper
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2 tablespoons
unsalted butter
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1/2
small onion, finely chopped
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1/2 pound
uncooked Italian sausage (sweet or spicy) or breakfast sausage, casing removed
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1/2 cup
kimchi, finely chopped
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2 cups
cooked short-grain rice (white or brown), preferably day-old
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1 teaspoon
toasted sesame oil
Directions
- Line a plate with a paper towel and set aside. Bring a large pot of water to a rolling boil, then reduce the heat to the lowest setting. Place a fine-mesh sieve over a small bowl and crack one egg into it. The watery parts of the egg whites will strain through, while the thicker part of the egg whites will stay in the sieve with the yolk. Transfer the strained egg to another small bowl, discarding the strained whites.
- Add the vinegar to the water and, using a spoon, stir the water to create a vortex. Gently slide the egg into the center of the vortex and cook until the whites are just set but the yolk is still runny, about 3 minutes. Remove the poached egg with a slotted spoon and transfer to the paper towel–lined plate. Repeat with the remaining eggs. Season the poached eggs with salt and black pepper and set aside while you make the fried rice.
- In a large skillet or wok over medium heat, melt the butter. When the butter has melted, add the onion and cook until translucent and the edges begin to brown, 4 to 6 minutes. Add the sausage and cook until browned, 5 to 6 minutes, breaking up any large chunks. Stir in the kimchi and cook until just hot, 2 to 3 minutes.
- Stir in the rice and sesame oil, breaking up any large chunks of rice. Spread the rice into an even layer and cook, undisturbed, until crispy on the bottom, 2 to 3 minutes. Transfer to a serving dish, top with the poached eggs, and serve hot.
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