April 29, 2016
Though rice is typically a dinner-only thing in American cuisine, fried rice topped with a poached egg makes a wonderfully hearty breakfast. Adding spicy kimchi, salty nori, and crunchy sesame seeds gives the dish plenty of umami flavor.
Yield: 3 servings
Active Time: 15 minutes
Total Time: 20 minutes
2 tablespoons ghee
1 (16-ounce) jar kimchi, sliced
1 bunch scallions, sliced
1 1/2 cups cooked sprouted brown rice
3 large eggs
Sesame seeds, to taste
Toasted nori, shredded, to taste
Heat ghee in a large skillet over medium heat. Sauté kimchi 2 minutes, then add scallions and sauté 1 minute more. Mix in cooked rice and stir to combine. Cook until warmed through and slightly crispy.
Fill a saucepan with 3 inches of water and bring to just a boil. Using a whisk, swirl water vigorously until a vortex forms. Crack one egg into a ramekin and slide egg into the vortex. The egg white should wrap tightly around the yolk, forming an oval shape. Cook 3 minutes, then remove with a slotted spoon and dry on a paper towel. Repeat with other two eggs. Serve fried rice topped with poached eggs, sesame seeds, and shredded nori.
Photo credit: Paul Delmont
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