Kimchi Fried Rice With Broccoli

Ingredients

• 1 large head of broccoli (about 1 lb.)
• 6 scallions
• 1 cup (packed) Napa cabbage kimchi, plus more for serving
• 3 Tbsp. vegetable oil, divided
• Kosher salt
• 4 garlic cloves, finely chopped
• 1 2" piece ginger, scrubbed, finely chopped
• 4 cups chilled cooked rice, preferably jasmine
• 1 Tbsp. toasted sesame oil
• ¼ cup soy sauce or tamari, plus more for serving
• 4 large eggs, fried
• Sesame seeds (for serving)
• Freshly ground black pepper

Steps

1. Separate broccoli stem from crown. Remove any leaves from stem; thinly slice leaves. Slice stem into ½"-thick coins; cut crown into 1" florets.
2. Separate dark green tops from scallions and cut into 1" lengths. Thinly slice white and pale green scallion parts. Keep separate.
3. Squeeze 1 cup kimchi over a small bowl to expel as much liquid as possible. Coarsely chop kimchi; return liquid to kimchi jar.
4. Heat 1 Tbsp. vegetable oil in a large wok or nonstick skillet over medium-high. Add broccoli and dark green scallion parts, season with salt, and cook, undisturbed, until beginning to char, about 5 minutes. Stir and cook another minute; transfer to a plate.
5. Add 1 Tbsp. vegetable oil to same pan. Cook kimchi, white and pale green scallion parts, garlic, and ginger, stirring often, until softened and fragrant, about 2 minutes; push aromatics to edges of pan. Drizzle remaining 1 Tbsp. vegetable oil into empty space and add rice, sesame oil, and ¼ cup soy sauce. Toss rice and aromatics together, then press into an even layer and cook, undisturbed, until slightly crisped underneath, about 5 minutes.
6. Return broccoli and scallion tops to pan and cook, tossing often, until rice and vegetables are heated through, about 2 minutes. Season with salt.
7. Divide fried rice among plates and top each with a fried egg, some sesame seeds, and more kimchi; season with pepper. Season eggs with a dash of soy sauce.