Kimchi Fried Rice with a Fried Egg
Spice up your weeknight routine with a stir fry that features a crispy base layer of veggie-packed rice topped with a fried egg. When you break the egg in the rice bowl, the runny yolk serves as a creamy sauce for the finished dish.
- 2 teaspoons plus 1 tablespoon olive oil, divided, plus more for frying egg
- ½ cup chopped yellow onion
- 1 pinch salt
- 1 large clove garlic, minced
- 1 teaspoon fresh grated ginger
- ¾ cup chopped carrot, ¼-inch pieces
- ½ cup frozen peas
- 1 cup cooked brown or white rice (best if rice is one day old)
- 3 tablespoons gluten-free tamari
- 1 cup chopped kimchi
- 4 large eggs
- 2 scallions, thinly sliced
- Toasted sesame seeds for garnish, if desired
Heat a large nonstick skillet over medium heat. Add 2 teaspoons of olive oil, chopped onions and a pinch of salt. Cook onions for 3 minutes, and add the garlic and ginger and stir. Add the carrots and frozen peas. Cook mixture until the peas are heated through and the carrots are tender, 10-12 minutes.
Push the vegetable mixture to the sides of the pan and add 1 tablespoon of olive oil to the center of the pan. Add the rice to the pan and spread it out in a thin layer. Cook the rice for about 3 minutes before stirring to let it brown. Add the tamari to the rice as you begin to stir it. Mix the vegetables and rice together and cook for another 5-7 minutes until the rice is browned and starting to get crispy. Once rice is crispy, stir in the chopped kimchi.
Heat another nonstick pan over medium heat and coat with about 2 teaspoons of olive oil. Gently crack the eggs into the pan. You can cook them in batches if you don’t have a pan large enough to prepare them all at once. Cook eggs, without flipping, until desired doneness is achieved.
Split the fried rice into four bowls and top each bowl with a fried egg, sliced scallions and toasted sesame seeds, if desired.
Nutrition Analysis: 230 cal, 11 g fat, 185 mg chol, 1180 mg sodium, 24 g carbs, 4 g fiber, 3 g sugar, 12 g protein.
Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.
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