Delectable Korean Breakfast Bowl: Paleo-Friendly Kimchi Fried Rice Delight

Allergens

Eggs

Ingredients

• 1. 2 cups cooked short
• grain white rice (preferably Korean short
• grain rice) 2. 1 cup kimchi, roughly chopped 3. 2 tablespoons sesame oil 4. 2 large eggs 5. 1/2 cup frozen peas and carrots, thawed 6. 3 green onions, thinly sliced 7. 2 cloves garlic, minced 8. Salt, to taste 9. Black pepper, to taste 10. Optional: 1/2 teaspoon gochugaru (Korean red pepper flakes) for added spice

Instructions

1. Heat a large non stick pan or wok over medium heat. Add sesame oil and swirl to coat the surface of the pan.
2. Break the eggs into the pan, season with salt and pepper, and cook until the whites are set and the yolks are slightly runny. Remove from the pan and set aside.
3. In the same pan, add the minced garlic and sauté for 10 seconds or until fragrant.
4. Stir in the kimchi and continue to cook for another 2 minutes.
5. Add the cooked rice to the pan, breaking up any clumps. Mix well with the kimchi and garlic.
6. Fold in the peas and carrots, and stir until heated through.
7. Taste and adjust seasoning as needed, adding more salt, pepper, or gochugaru if desired.
8. Place the cooked fried rice on a plate, top with the cooked egg, and garnish with green onions. Serve immediately.

Chef’s Insight

Use high-quality kimchi for the best flavor. - Don't overcook the rice; it should still have some texture to it.

Notes

Feel free to adjust the heat levels according to personal preference. - This recipe can be prepared gluten-free by using certified gluten-free kimchi.