Kimchi Fried Rice with Sesame Eggs
Kimchi Fried Rice with Sesame Eggs
Brie Thompson
3
10 minutes
12 minutes
Asian
Main Dish
This Kimchi Fried Rice is the bowl I reach for when I want big, savory flavor fast. Tangy kimchi, tender zucchini, and fluffy rice soak up Black Garlic Tamari Barrel Aged Balsamic, Black Garlic Shiitake Rub, and Black Garlic Infused Sea Salt for deep, garlicky umami. Toasted Sesame Oil adds a nutty richness, and a crispy edged sesame fried egg on top makes every bite better.
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Ingredients
Fried Rice
- 1 Medium Zucchini, chopped
- 1 Tbsp Toasted Sesame Oil
- 2 cups Cooked White Rice, day old
- 2 Tbsp Black Garlic Tamari Barrel Aged Balsamic
- 1 ½ Tbsp Black Garlic Shiitake Rub
- 1 tsp Black Garlic Infused Sea Salt
- 1 ½ cups Kimchi, plus 3 Tbsp reserved kimchi juice
- Green Onions and Sesame Seeds, to garnish
Fried Egg (for 1 serving)
- 1 Egg
- 1 tsp Toasted Sesame Oil
- 1 tsp Black Garlic Tamari Barrel Aged Balsamic
- Sesame Seeds
Directions
Heat 1 Tbsp Toasted Sesame Oil in a wok over medium high heat. Add the zucchini and sauté until tender and browned, about 5 minutes.
Add the rice to the wok. Season with Black Garlic Tamari Barrel Aged Balsamic, Black Garlic Shiitake Rub, and Black Garlic Infused Sea Salt.
Stir in the kimchi and reserved kimchi juice. Cook until the flavors meld, about 3 minutes.
Heat 1 tsp Toasted Sesame Oil in a frying pan over medium heat. Crack in the egg and cook sunny side up until the white is set, about 2 minutes. One minute before the egg is done, drizzle with Black Garlic Tamari Barrel Aged Balsamic and sprinkle with sesame seeds. Repeat for each serving.
Divide the rice among bowls and top each serving with a fried egg. Garnish with green onions and sesame seeds. Serve immediately.