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Eggy Rice with Kimchi
We often have poached eggs on rice with parmesan for a lazy Sunday dinner. This is a Korean variation that has a little more punch, and is sure to satisfy all your comfort cravings. This recipe serves 1, and can easily be scaled up.
Prep Time
5 mins
Cook Time
5 mins
Serves
1
Quick & Easy
Dinner
$
Ingredients
1 tbsp neutral oil
3–4 button mushrooms, sliced
1 handful broccoli, gai lan, or greens of your choice, cut into florets
1 tbsp soy sauce, or tamari
1 tbsp fish sauce
1 cup cooked rice
2 tbsp kimchi, or more to taste
1 egg
1 spring onion, thinly sliced or shredded
TO SERVE (OPTIONAL)
2 tbsp coriander leaves
1 tbsp crispy shallots
a drizzle of chilli oil
Method
Heat oil in a medium frypan over a medium heat.
Add mushrooms, greens, soy sauce or tamari and fish sauce and stir-fry until mushrooms and greens are soft (about 3 minutes).
Increase the heat and stir in the cooked rice and Kimchi to heat through.
Crack egg into the pan, and gently scramble it through the mixture until just cooked through.
Transfer to a bowl and top with spring onion. Garnish with coriander, shallots and chilli oil, if using.
Method
NOTE
Any leftover cooked rice will work here, but we prefer to use basmati rice or brown rice.
