YOUR SOLIN GENERATED RECIPE
Kimchi Fried Rice with Fried Egg
Sautéed chicken and brown rice tossed with tangy fermented kimchi, finished with a drizzle of toasted sesame oil and topped with two crispy-edged fried eggs.
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 Sea salt
0.25 tsp Black pepper
PREPARATION
Dice the chicken breast into small, uniform bite-sized pieces and season with sea salt and black pepper.
Heat a large non-stick skillet over medium-high heat and lightly coat with a quick spray of avocado oil.
Add the chicken to the pan and sauté until golden brown and fully cooked through, then remove and set aside.
In the same skillet, stir in the minced garlic and the white parts of the sliced green onions, cooking for 1 minute until fragrant.
Add the cooked brown rice and chopped kimchi to the skillet, breaking up any clumps and pressing the rice down to develop a slight crust.
Return the chicken to the pan and drizzle with tamari and sesame oil, tossing well to incorporate all the flavors.
In a separate small non-stick skillet, fry the eggs until the whites are set but the yolks remain beautifully runny.
Divide the kimchi rice into bowls and top each with a fried egg and the remaining green onion greens.