Vermicular | Kimchi Fried Rice

Kimchi Fried Rice

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
3 min
Cooking Steps

[MED] 2 min + 1 min


1 ⅓ cups (300 g) cooked white rice
1 tablespoon vegetable oil
1 large egg, beaten
⅔ cup (40 g) enoki mushroom
⅔ cup (100 g) kimchi, chopped
2–3 scallions, finely chopped
4 teaspoons (20 g) gochujang sauce (Korean red chili paste)
1 teaspoon sesame oil

1 poached egg or fried egg, for serving

  1. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread vegetable oil evenly and add in egg while stirring. Once egg is scrambled, add the cooked rice and continue to stir-fry for about 2 minutes.

  2. Once the moisture from the rice is removed, add enoki mushroom and continue to stir. Then add kimchi, scallions, and gochujang sauce. Stir-fry for another minute.

  3. Once all the ingredients are stirred well, drizzle sesame oil on top and turn off. Add a poached egg on top and serve warm.

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Musui–Kamado with the Vermicular Cookbook.

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