Spicy Kimchi Fried Rice Vegetarian Brunch Bowl with Soft-Boiled Egg

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups cooked white rice
• 1 cup kimchi
• 1 tbsp gochujang (Korean red pepper paste)
• 1 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp minced garlic
• 2 green onions, chopped
• 2 large eggs
• Salt and pepper, to taste

Instructions

1. Begin by preparing the kimchi fried rice. In a large pan or wok, heat sesame oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in gochujang, soy sauce, and cooked white rice. Mix well to combine and cook for about 5 minutes, stirring occasionally. Add chopped kimchi and green onions, cooking an additional 2 3 minutes or until heated through. For the soft boiled eggs, bring a small pot of water to a boil. Lower eggs gently into the water using a spoon and cook for 6 ½ minutes. Transfer immediately to a bowl of ice water to stop the cooking process. Peel carefully and slice in half.

Chef’s Insight

To achieve an optimal egg yolk texture, be precise with the soft-boiling time and use fresh eggs.

Notes

Feel free to adjust the gochujang and soy sauce amounts to your desired spiciness level.