Kimchi Fried Rice with A Runny Egg

Explore the vibrant flavors of Korea with this Kimchi Fried Rice topped with a runny egg. This dish offers a delightful combination of tangy, spicy kimchi and the mellow creaminess of an egg yolk. It’s a resourceful way to use leftover rice, imbuing it with new life. The dish takes little time to prepare, making it a quick, yet filling option for any meal. Let the spicy notes of kimchi meet the subtle textures of rice and egg for a simple, yet deeply satisfying culinary experience.

Ingredients

• 2 cups cooked rice
• 1/2 cup kimchi, chopped
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tsp sugar
• 2 eggs
• 2 green onions, sliced

Instructions

1. Heat sesame oil in a large skillet over medium heat.
2. Add the chopped kimchi and sauté for 2 minutes to bring out its flavors.
3. Stir in the rice, ensuring it is well-separated. Drizzle soy sauce and sprinkle sugar over the rice. Mix thoroughly and continue to cook for 5 minutes until heated through.
4. While the rice cooks, heat a small amount of oil in a separate skillet over medium heat. Crack the eggs into the skillet and fry until the whites are set but the yolks remain runny.
5. Serve the kimchi fried rice in bowls, topped each with a fried egg. Garnish with freshly sliced green onions.

Keywords: Lunch, Dinner, Spicy, Comfort Food, Quick Meal, Main Course, Korean

Spice Rack: Sesame Oil, Soy Sauce, Kimchi

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