Prep time: 10 mins
Cook time: 10mins
Makes 1 serving
2 tablespoons extra-virgin olive oil
1/4 cup finely chopped yellow onion
2 garlic cloves, finely minced
1/2 cup finely chopped kimchi (drained)
1 teaspoon soy sauce
1 cup day-old cooked jasmine rice, at room temperature
1 scallion, white and light green parts only, very thinly sliced
1 tablespoon Korean chili paste
1. Heat 1 tbsp olive oil in a large nonstick skillet over
medium heat. Add the onion, garlic and a pinch of salt. Cook until fragrant.
2. Turn the heat to high and add the kimchi and cook for 2 or 3 minutes until it begins to crisp on the edges. Add the soy sauce, chili paste, scallion and rice and stir thoroughly to combine.
3. In another skillet with remaining olive oil, cook egg and sprinkle it with a pinch of salt and immediately cover the pan with a lid. Cook until the egg white is cooked through and the yolk is barely set.
4. Serve rice with egg on top.