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


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
30g scallions, finely chopped
4 teaspoons (20 g) gochujang sauce (Korean red chili paste)
1 teaspoon sesame oil

1 poached egg or fried egg

  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 rice and continue to stir-fry for about 2 minutes.

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

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

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Musui–Kamado with the Vermicular Cookbook.

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