Kimchi Egg Rice

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recipe by Chloe Harris www.chloefoodie.com

  • Time icon
    Total Time
    15mins
  • Serves icon
    Serves
    1
  • Calories icon
    Calories
    878

A quick lunch that we love to whip up in our house. Add any additional veg to make it your own

recipe updated 1 Mar. 2022

Ingredients

  • White rice icon
    White rice
    105 g
  • Water icon
    Water
    240 ml
  • Soy sauce icon
    Soy sauce
    1 teaspoon
  • Sesame oil icon
    Sesame oil
    1 teaspoon
  • Egg icon
    Egg
    2
  • Sesame oil icon
    Sesame oil
    as needed
  • Kimchi icon
    Kimchi
    150 g
  • Soy sauce icon
    Soy sauce
    as needed

Tools

  • kCook icon Panasonic 4-in-1 Microwave Oven
  • kCook icon Heatproof bowl
  • kCook icon Microwave-safe mug

Step preview

  1. Add the rice and water to a deep microwave safe bowl or dish
  2. Mix in the sesame oil and soy sauce
  3. Place a microwave safe plate or lid on top of the bowl and microwave on High for 6 mins
  4. Let rest for 5 mins
  5. While rice is resting add the eggs to a microwave safe mug with a dash of sesame oil and whisk with a fork to combine
  6. Microwave on High for 30 seconds
  7. Mix and microwave for a further 20 seconds until the egg is cooked
  8. Remove the lid from the rice and stir in the kimchi as well as some kimchi juice and the cooked egg
  9. Season with a little more soy sauce and sesame oil and enjoy hot
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