YOUR SOLIN GENERATED RECIPE
Kimchi Fried Rice with Fried Egg
Wok-seared chicken and brown rice tossed with pungent kimchi and spicy gochujang, topped with a golden fried egg that releases a rich, silky yolk.
INGREDIENTS
4 oz Chicken breast
0.5 cup Cooked brown rice
0.5 cup Kimchi
1 large Egg
0.5 tsp Sesame oil
1 tbsp Tamari
0.5 tbsp Gochujang
0.25 cup Green onions
1 clove Garlic
0.25 tsp Black pepper
PREPARATION
Dice the chicken breast into small bite-sized pieces and finely chop the kimchi.
Heat a non-stick skillet over medium-high heat with half of the sesame oil and sauté the chicken until golden and cooked through.
Stir in the minced garlic and chopped kimchi, cooking for 2 minutes until the kimchi begins to caramelize.
Add the cooked brown rice, tamari, and gochujang to the skillet, breaking up any clumps and tossing until the rice is evenly coated and steaming.
In a separate small pan, fry the egg with the remaining sesame oil until the whites are set but the yolk remains runny.
Transfer the rice to a bowl, top with the fried egg, and garnish with sliced green onions and black pepper.