YOUR SOLIN GENERATED RECIPE
Kimchi Fried Rice with Fried Egg
Sautéed chicken and fermented kimchi are tossed with nutty brown rice and spicy gochujang for a vibrant, sizzling bowl topped with a silky fried egg.
INGREDIENTS
4 oz Chicken breast
0.5 cup Cooked brown rice
0.5 cup Kimchi
1 large egg
0.5 tsp Sesame oil
0.5 tbsp Gochujang
1 tbsp Tamari
2 stalk Green onion
0.25 tsp Garlic powder
0.25 tsp Fresh ginger
PREPARATION
Heat a non-stick skillet over medium-high heat and add the sesame oil to coat the surface.
Add the diced chicken breast to the pan and sauté until the meat is cooked through and develops a golden-brown exterior.
Stir in the chopped kimchi, garlic powder, and grated ginger, cooking for about 2 minutes until the mixture is fragrant and the kimchi softens.
Incorporate the cooked brown rice, gochujang, and tamari, tossing continuously until the rice is evenly coated in the sauce and heated through.
Push the rice mixture to one side of the skillet and crack the egg into the cleared space, frying until the white is fully set but the yolk remains beautifully runny.
Slide the kimchi fried rice into a serving bowl, top with the fried egg and freshly sliced green onions, and enjoy immediately.