Korean-style Rice Bowl

1. 1

   In a large saucepan, cover the rice with the water, add a pinch of salt and bring to a boil.

2. 2

   Cover and cook over very low heat until the rice is tender and the water is absorbed, about 18 minutes.

3. 3

   Remove from the heat and let stand, covered, for 5 minutes.

4. 4

   Meanwhile, in a large skillet, heat 1 tablespoon of the vegetable oil.

5. 5

   Add the scallions, carrot and ham and stir-fry over high heat until the vegetables are softened, about 4 minutes.

6. 6

   Stir in the kimchi and cook for 1 minute.

7. 7

   Transfer the vegetables and ham to a large bowl.

8. 8

   Stir in the rice, kimchi and chili paste.

9. 9

   Cover and keep warm.

10. 10

    Heat the remaining 2 tablespoons of vegetable oil in the skillet.

11. 11

    Crack the eggs into the skillet and cook over moderately high heat until the edges are just set, about 2 minutes.

12. 12

    Flip the eggs and cook until the whites are set and the yolks are still runny, about 1 minute.

13. 13

    Spoon the rice mixture into bowls and top with the eggs.

14. 14

    Garnish with the sesame seeds and nori and serve.

* Per serving · 4 servings · Values may vary.