Ingredients
Scale
- 2 cups cooked rice
- 1 cup kimchi, chopped
- 4 large eggs
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 green onion, sliced
- 1 teaspoon sesame seeds (optional)
- Salt and pepper to taste
Instructions
- Step 1: In a large skillet, heat the sesame oil over medium heat. Add the chopped kimchi and sauté for about 3-4 minutes until heated through and slightly caramelized.
- Step 2: Push the kimchi to one side of the skillet and crack the eggs into the empty space. Cook the eggs sunny-side up or scrambled, according to your preference. Season with salt and pepper.
- Step 3: Add the cooked rice to the skillet and pour in the soy sauce. Stir everything together gently until well combined and heated through.
- Step 4: Once everything is heated, remove from heat and stir in sliced green onions for freshness.
- Step 5: Serve the rice mixture in bowls, topped with additional green onions and sprinkle with sesame seeds if desired. Enjoy your Egg & Kimchi Rice Bowls!
Notes
- For optimal freshness, store any leftover Egg & Kimchi Rice Bowls in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of water or a drizzle of sesame oil to the rice bowl to help create steam and keep the dish moist in the microwave.
- For a delightful crunch, consider serving your rice bowls with pickled vegetables or crispy seaweed snacks on the side.
- To enhance the flavors, let your kimchi sit out for a bit before cooking to bring out its natural tanginess and depth, making your dish even more delicious!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American