Name: Kimchi Fried Rice with Fried Egg
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 oz shrimp; 0.5 cup cooked brown rice; 0.5 cup kimchi; 2 large eggs; 1 tsp toasted sesame oil; 1 tbsp tamari; 1 clove garlic; 2 stalks scallions; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp avocado oil

Instructions

Prep 10 min · Cook 10 min

Heat half of the avocado oil in a large non-stick skillet over medium-high heat.
Season the shrimp with sea salt and black pepper, then sear in the skillet until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
In the same skillet, add the remaining avocado oil, minced garlic, and the white parts of the sliced scallions, sautéing for 30 seconds until fragrant.
Add the chopped kimchi to the pan and cook for 2 minutes until it begins to caramelize and release its aroma.
Stir in the chilled brown rice and tamari, breaking up any clumps with a spatula and frying for 3-4 minutes until the rice is heated through and slightly crispy.
Fold the cooked shrimp back into the rice mixture and drizzle with the toasted sesame oil.
In a separate small non-stick pan, fry the eggs over medium heat until the whites are set but the yolks remain runny.
Divide the kimchi rice into a bowl, top with the fried eggs, and garnish with the reserved green parts of the scallions.

Nutrition

Ingredients

Instructions

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