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Ham and kimchi fried rice

Ham and kimchi fried rice

It's a ham and egg breakfast, Asian-style. Honey-glazed ham and spicy-tangy-salty kimchi provide the dominant flavors in this easy 15-minute dish.
Course Breakfast
Cuisine Asian
Keyword Cooked with kimchi, Fried rice, Leftover Christmas ham
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people

Ingredients

  • 1 small carrot peeled and cut into quater-inch cubes
  • 3 tablespoons sesame seed oil divided
  • 3 large eggs whipped
  • salt
  • pepper
  • 3 cups cooked rice
  • 1 cup ham cut into half-inch cubes or smaller
  • 1 cup cabbage kimchi (with the juice) roughly chopped
  • ½ cup sweet peas

Instructions

  • Spread the carrot cubes in a shallow bowl, pour in two tablespoons water and microwave on HIGH for a minute. Set aside.
  • Heat a wok or frying pan, and coat the bottom and sides with a tablespoon of sesame seed oil.
  • Stir three pinches of salt and a pinch of pepper into the eggs and pour into the pan. Cook over medium heat, stirring, until set but still wet on top. Using a spatula, break up into bite-sized chunks, scoop out and set aside.
  • Reheat the pan and pour in the remaining sesame seed oil.
  • Spread the rice in the hot oil, season generously with salt and pepper, and stir fry until every grain is glistening with oil.
    Ham and kimchi fried rice
  • Add the carrot, ham, kimchi, green peas and cooked eggs. Stir fry until everything is heated through.
  • Taste and adjust the seasonings, if needed.
    Ham and kimchi fried rice
  • Serve immediately.
    Ham and kimchi fried rice