- Like your food spicy? Kick it up by using a hot variety of kimchi and/or you can also add some hot Sriracha hot sauce to it and sprinkle more chili flakes on it.
- Eggs sunny-side-up or over-easy – it’s your choice!
Serves 3
3 tablespoons extra-virgin olive oil
1/2 cup yellow onion, finely chopped
1 large garlic clove, finely minced
Coarse salt
1/4 cup carrots, sliced vertically and then in half moons horizontally
1 celery stalk, sliced in thirds vertically and then chopped horizontally
1 1/4 cup Kimchi (organic and with no MSG), finely chopped
4 cups day-old cooked brown rice, room temperature
3-4 teaspoons low-sodium, soy sauce
2 tablespoons extra-virgin olive oil
3 fresh eggs
fresh ground pepper
1 scallion
chili pepper flakes and or Korean hot sauce (like Sriracha)
In a non-stick skillet or wok, heat the 3 tablespoons of olive oil over medium heat. Add the onions, garlic and lightly salt. Cook until the onions become translucent and begin to brown, watching not to burn the garlic, about 8-10 minutes. Increase heat to high and add the carrots, celery, and kimchi. Cook for about 3 minutes.
Add the rice and soy sauce, folding in the rice with the vegetables/kimchi. Continue cooking until the rice is warm, about 5-8 minutes. Cover the rice and set aside while you cook the egg(s).
In a smaller skillet add 2 tablespoons olive oil and set to high heat. Fry up 3 eggs, sprinkling with salt to taste.
Place egg(s) over rice. Before serving, garnish with bits of scallion and chili pepper flakes.
Serve immediately.