Wring out the kimchi and finely chop it. You'll use the juice from the kimchi later so put it to one side. Cut up the char siu.
Add 2 pinches of salt and a little pepper to a plate for later use. Finely chop the green onions. Beat 1 egg in a bowl.
Make the soft-boiled eggs. Put the eggs into a pan with a tight lid along with 100 ml water. Close the lid and heat on a strong heat until the water boils then turn down to a medium heat.
After exactly 6 minutes since starting cooking, switch off the heat and leave the eggs to sit for 3 minutes. By the way, if you leave them for 6 minutes you will get hard boiled eggs.
Heat up a wok and add the oil and beaten egg along with the rice. Whilst loosening the mixture, stir-fry all of the other fillings together on a strong heat.
Lastly drizzle the kimchi juice in from the sides of the wok and mix well. Check the taste and add the salt and pepper as necessary. Add the rice to a dish, top with green onions and serve with the soft-boiled eggs.
Story Behind this Recipe
This is a mild kimchi fried rice that can even be eaten by slightly older children. If you love your kimchi extremely spicy though, check out (Recipe ID: 869899).
You can make char siu at home too using Recipe ID: 837298. -Make sure to heat the pan well before stir-frying. -Because the rice contains a little kimchi juice, it will be a little moist but try and give it a crumbly finish if you can. -Warm the rice first if you are using it from the fridge.