Kimchi Egg Rice Bowl with Sesame

Serves 2

Ingredients

• 2 cups cooked short-grain rice
• 1 cup napa cabbage kimchi
• 4 large eggs
• 2 tbsp sesame oil
• 1 tsp gochugaru
• 3 scallions
• 1 tbsp toasted sesame seeds
• 2 garlic cloves
• 1 tsp fish sauce

Instructions

1. 1Finely chop the scallions and mince the garlic.
2. 2Heat sesame oil in a skillet over medium heat, add the kimchi and gochugaru, and stir-fry for 3 minutes until fragrant.
3. 3Push kimchi to one side, crack in the eggs, and cook until whites are set but yolks remain runny.
4. 4Warm the rice, toss with remaining sesame oil, fish sauce, half the scallions, and garlic, then divide into bowls.
5. 5Top each bowl with the kimchi-egg mixture, remaining scallions, and toasted sesame seeds.