Kimchi Fried Rice Bowl with Fried Egg
This quick and easy, Korean-inspired Kimchi Fried Rice Bowl with Fried Egg is a savory blend of vegetables, basmati rice, soy sauce, sesame oil and more.
(21 votes, average: 3.33 out of 5)
Ingredients
- 2 bags Success® Basmati Rice
- 2 tbsp canola oil
- 1/2 lb mushrooms, sliced
- 1 onion, diced
- 1 cup kimchi, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 4 cups baby spinach
- 2 tbsp soy sauce
- 4 tsp sesame oil
- 4 eggs, fried
Instructions
This quick and easy, Korean-inspired fried rice bowl can be prepared faster than it takes to order takeout.
Step 1
Prepare rice according to package directions.
Step 2
Heat oil in a large wok or skillet set over medium-high heat. Stir-fry mushrooms and onions for 3 to 5 minutes, or until they start to soften. Stir in kimchi, garlic and ginger and stir-fry for 1 to 2 minutes, or until well coated.
Step 3
Stir in rice, spinach, soy sauce and sesame oil. Stir-fry for 2 to 3 minutes, or until spinach starts to wilt and rice is heated through. Divide rice between 4 bowls and top each one with a fried egg.
Recipe Tips
For perfect fried eggs, melt 2 tablespoons of butter in a nonstick skillet set over medium heat. Break 4 eggs into skillet. Cover and cook for 2 to 3 minutes, or until eggs whites are just set for sunny-side up. If you like your eggs more set, cook a few minutes more.
Substitute fried eggs with poached or soft boiled, if you prefer.
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