Korean-Style Breakfast Eggs with Kimchi Fried Rice, Braised Greens and Avocado

Leftover Kimchi and Banchan Fried Rice

Cold rice fries into distinct grains, while well-cooked kimchi supplies concentrated acidity and savory depth. Adding the already-cooked banchan near the end preserves their texture.

Ingredients

• 4 cups cooked, chilled white rice, about 1 1/3 cups dry before cooking
• 1 cup well-fermented napa cabbage kimchi, chopped, with brine reserved
• 1 cup leftover vegetable banchan, such as seasoned bean sprouts, spinach, carrots or mushrooms, drained and chopped
• 2 tablespoons avocado oil
• 3 scallions, white and pale-green parts sliced; reserve green tops for finishing
• 2 tablespoons reserved kimchi brine, as needed
• 1–2 teaspoons tamari, to taste
• 1 teaspoon toasted sesame oil

Instructions

1. Break up the cold rice with your hands or a spatula. Drain any watery banchan well so they will not steam the rice.
2. Heat a large wok or wide skillet over medium-high heat. Add the avocado oil and scallion whites; stir-fry for 30 seconds.
3. Add the chopped kimchi and fry for 3–4 minutes, until its liquid has mostly evaporated and the edges begin to darken.
4. Add the rice and toss to coat. Spread it against the hot pan, leave undisturbed for 1–2 minutes, then toss again. Repeat until hot with a few lightly toasted patches, about 5 minutes.
5. Fold in the banchan. Add kimchi brine a little at a time only if the rice needs moisture or acidity, then season with tamari. Heat the leftovers throughout to 165°F.
6. Turn off the heat and stir in the sesame oil. Keep warm while frying the eggs.

Notes

• Use vegetable banchan rather than meat-based leftovers for this version. Taste first: kimchi and banchan may supply nearly all the salt needed.
• Use rice that was promptly cooled and refrigerated, not rice left overnight at room temperature.

Garlic-Braised Greens

A short covered braise softens the greens without turning them mushy. A small splash of vinegar keeps the greens lively against the rich eggs and avocado.

Ingredients

• 1 lb Swiss chard, stems thinly sliced and leaves roughly chopped
• 1 tablespoon avocado oil
• 2 garlic cloves, thinly sliced
• 1/3 cup water
• 1 teaspoon tamari
• 1 teaspoon unseasoned rice vinegar
• to taste salt

Instructions

1. Heat the avocado oil in a lidded sauté pan over medium heat. Add the chard stems and cook for 3 minutes, stirring occasionally.
2. Add the garlic and cook for 30 seconds without browning it.
3. Add the leaves, water and tamari. Toss, cover and cook over medium-low heat for 5–7 minutes, until the leaves are tender and the stems retain a little bite.
4. Uncover and let excess liquid evaporate; the greens should be moist but not sitting in broth. Stir in the rice vinegar and adjust the salt.

Crisp-Edged Over-Medium Eggs

A hot start produces the lacy browned edges visible in the dish. A brief, gentler cook after flipping sets the whites while leaving the yolks thick and creamy.

Ingredients

• 8 large eggs
• 3 tablespoons avocado oil, divided
• to taste salt
• to taste freshly ground black pepper

Instructions

1. Use two skillets or cook in batches without crowding. Heat a thin layer of avocado oil over medium-high heat until shimmering.
2. Crack the eggs into the pans and season lightly with salt. Cook for 2–3 minutes, until the edges are deeply golden and crisp and most of the whites are opaque.
3. Reduce the heat to medium-low. Carefully flip each egg and cook for another 45–90 seconds, until the whites are fully set and the yolks feel thick and yielding rather than loose and liquid.
4. Finish with black pepper and transfer directly to the prepared bowls.

Notes

• For diners who need fully cooked eggs, cook until both whites and yolks are firm; pasteurized eggs are another useful precaution when serving softer yolks.

Avocado, Fresh Kimchi and Chili-Crunch Finish

Cool avocado softens the fermented heat, while uncooked kimchi adds a crunchier, brighter contrast to the fried kimchi in the rice.

Ingredients

• 2 large ripe avocados
• 1 cup fresh napa cabbage kimchi, preferably Queens
• 4 tablespoons Momofuku chili crunch, or to taste
• reserved scallion greens from the fried rice, thinly sliced on the diagonal
• 2 teaspoons fermented chile hot sauce, optional

Instructions

1. Cut the avocados into thick wedges just before serving.
2. Drain only excess free-flowing liquid from the fresh kimchi, leaving it juicy.
3. Stir the chili crunch so each spoonful contains both crisp solids and oil.
4. Arrange the avocado and kimchi beside the eggs. Spoon the chili crunch over the avocado, scatter scallions across the eggs and add a few small dabs of fermented chile sauce if using.

Notes

• Chili crunch varies in heat and saltiness; start with less and pass the jar at the table.

Overall Timing / Workflow

The greens and rice can wait briefly, but the eggs are best served straight from the pan.

Instructions

1. 0:00 — Chop the kimchi, banchan, scallions and chard; break up the chilled rice.
2. 0:10 — Start the braised greens. While they cook covered, begin the fried rice in a separate pan.
3. 0:22 — Finish the greens and rice and keep warm. Slice the avocado and set out the fresh kimchi and condiments.
4. 0:25 — Fry the eggs, preferably in two pans so all four servings finish close together.
5. 0:35–0:40 — Assemble and serve immediately.

Plating

Layering the rice and greens beneath the eggs keeps the bowl compact, while distinct piles of kimchi and avocado preserve their contrasting temperatures and textures.

Instructions

1. Divide the hot fried rice among four shallow bowls and tuck the braised greens along one side.
2. Lay two eggs across each bowl, leaving some crisp edges exposed.
3. Nestle avocado wedges and fresh kimchi around the eggs. Finish with chili crunch, scallion greens and the optional fermented chile sauce.

Leftover Path

Keeping the cold toppings separate protects their texture and lets the rice and greens reheat thoroughly without overcooking the eggs.

Instructions

1. Refrigerate leftover rice and greens promptly in shallow containers, within 2 hours of cooking. Keep kimchi and chili crunch separate, and cut avocado only as needed.
2. Use reheated rice and banchan within their original refrigerated storage window, generally 3–4 days from when they were first cooked; frying them does not restart that clock.
3. Reheat rice and greens in a skillet with a small splash of water until steaming throughout and at least 165°F. Fry fresh eggs and add the cold toppings afterward.