YOUR SOLIN GENERATED RECIPE
Kimchi Fried Rice with Fried Egg
Pan-seared chicken and tangy kimchi are tossed with nutty brown rice and topped with a crispy-edged fried egg for a savory, nutrient-dense meal.
INGREDIENTS
4 oz chicken breast
2 large eggs
0.5 cup cooked brown rice
0.5 cup kimchi
1 tsp sesame oil
1 tbsp tamari
1 clove garlic
2 stalks green onions
0.25 tsp black pepper
0.25 tsp sea salt
PREPARATION
Heat a large non-stick skillet over medium-high heat and add half of the sesame oil.
Season the diced chicken with sea salt and black pepper, then sauté until golden brown and cooked through.
Add the minced garlic and chopped kimchi to the skillet, stirring for 2 minutes until fragrant and slightly caramelized.
Fold in the cooked brown rice and tamari, pressing the rice down to develop a slight crust for 3-4 minutes.
Stir in the sliced green onions and transfer the rice mixture to a serving bowl.
Wipe the skillet, add the remaining sesame oil, and fry the eggs until the whites are set but the yolks remain runny.
Place the fried eggs on top of the rice and serve immediately.