Kimchi Fried Rice Bowl with Fried Egg

2 bags Success Basmati Rice

2 tbsp canola oil

1/2 lb mushrooms, sliced

1 onion, diced

1 cup kimchi, chopped

3 cloves garlic, minced

1 tbsp ginger, minced

4 cups baby spinach

2 tbsp soy sauce

4 tsp sesame oil

4 eggs, fried

Prepare rice according to package directions.

In large wok or skillet over medium-high heat, heat oil. Stir-fry mushrooms and onions 3-5 minutes, or until softened. Stir in kimchi, garlic and ginger; stir-fry 1-2 minutes, or until well coated.

Stir in rice, spinach, soy sauce and sesame oil. Stir-fry 2-3 minutes, or until spinach starts to wilt and rice is heated through.

Divide rice between four bowls and top each with one fried egg.

Find more family meal ideas with an ethnic twist at

Kimchi Fried Rice Bowl with Fried Egg

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