Name: Kimchi fried rice with fried egg
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz 99% lean ground turkey; 1/4 cup jasmine rice; 3.5 oz kimchi, chopped; 2 cloves garlic, minced; 1 green onions, sliced, whites and greens separated; 2 tsp low sodium soy sauce; 1/2 tsp sesame oil; 1 tsp canola oil; 1 large egg; 1/3 cup water

Instructions

Prep 20 min · Cook 15 min

Combine the rice and water in a small saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and spread on a plate for 5 minutes to cool and dry. Done when tender and water absorbed.
Heat half the canola oil in a large nonstick skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, for 5 to 6 minutes until opaque and cooked through. Done when opaque in the center, 165°F.
Add the garlic and the whites of the green onions to the skillet with the turkey. Cook for 1 minute until fragrant.
Add the kimchi, dried cooked rice, soy sauce, and sesame oil to the skillet. Stir-fry for 4 to 5 minutes, letting the rice sit undisturbed for 45 seconds between stirs to allow it to brown and crisp. Done when rice is slightly crispy.
Transfer the rice mixture to a plate. Wipe out the skillet and return to medium heat with the remaining canola oil. Crack the egg into the skillet and cook for 2 to 3 minutes until the whites are set but the yolk is still soft. Done when whites set and yolk soft.
Slide the fried egg onto the top of the kimchi rice. Scatter the sliced green onion greens over the dish and serve immediately.

Nutrition

Ingredients

Instructions

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