YOUR SOLIN GENERATED RECIPE
Spicy Kimchi Fried Cauliflower Rice with Crispy Chicken and Soft-Boiled Egg
A vibrant fusion dish that pairs the tangy heat of kimchi with the light crunch of cauliflower rice, topped with perfectly crispy chicken and a luxuriously soft-boiled egg. This dish delivers a burst of flavors—spicy, savory, and slightly nutty from toasted sesame oil—making every bite a delightful experience.
INGREDIENTS
4 oz Chicken Breast
1 cup Cauliflower Rice
1/2 cup Kimchi
1 large Egg, soft-boiled
1 teaspoon Sesame Oil
1 clove Garlic
2 stalks Scallions
PREPARATION
Begin by soft-boiling the egg. Place the egg in boiling water and let it cook for about 6-7 minutes for a soft center. Once done, transfer it to an ice bath to stop the cooking process, then peel and set aside.
Finely mince the garlic and slice the scallions, reserving some for garnish.
Pat the chicken breast dry. For a crispy finish, season lightly with salt and pepper. In a non-stick skillet over medium-high heat, add a few drops of sesame oil and cook the chicken breast until golden and crisp on the outside, about 4-5 minutes per side. Once cooked, remove from the pan and slice into strips.
In the same skillet, add the remaining sesame oil and sauté the minced garlic until fragrant. Add the cauliflower rice and stir-fry for about 3-4 minutes until slightly tender.
Fold in the kimchi to the cauliflower rice, stirring to combine the flavors. Allow the mixture to heat through for an additional 2 minutes.
Plate the kimchi fried cauliflower rice, top with the crispy chicken strips, and carefully place the soft-boiled egg (quartered) on top. Garnish with fresh scallions.
Serve warm and enjoy a dish that's both satisfying and full of bold flavors.