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Active Time:15 minsTotal Time:15 minsServings:3Jump to Nutrition Facts
Active Time:15 minsTotal Time:15 minsServings:3
Active Time:15 mins
Active Time:
15 mins
Total Time:15 mins
Total Time:
Servings:3
Servings:
3
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4tablespoonscanola or avocado oil, divided3scallions, chopped1tablespoonminced fresh ginger½cupGat Kimchior other kimchi, chopped2clovesgarlic, minced1tablespoonreduced-sodium tamari or soy sauce3cupscold cooked brown or white rice2teaspoonstoasted sesame oil1teaspoonsesame seeds, toasted3large eggs6small or 1 large sheet(s) gim (nori), crumbled (see Tip)
Cook Mode(Keep screen awake)
Ingredients
4tablespoonscanola or avocado oil, divided
3scallions, chopped
1tablespoonminced fresh ginger
½cupGat Kimchior other kimchi, chopped
2clovesgarlic, minced
1tablespoonreduced-sodium tamari or soy sauce
3cupscold cooked brown or white rice
2teaspoonstoasted sesame oil
1teaspoonsesame seeds, toasted
3large eggs
6small or 1 large sheet(s) gim (nori), crumbled (see Tip)
DirectionsHeat 3 tablespoons canola (or avocado) oil in a large flat-bottom wok or large skillet over high heat. Add scallions and ginger and cook until fragrant, about 30 seconds. Add kimchi and garlic; cook, stirring occasionally, until the moisture has evaporated, about 2 minutes. Add tamari (or soy sauce); cook for 1 minute more.Add rice and stir to break up any clumps. Cook, stirring occasionally, until the rice is well coated and starts to toast, about 3 minutes. Add sesame oil and sesame seeds and cook, stirring, until hot, about 2 minutes.Meanwhile, heat the remaining 1 tablespoon canola (or avocado) oil in a medium nonstick or cast-iron skillet over medium heat. Crack eggs into the pan and cook to desired doneness, 1 1/2 to 2 minutes for a runny yolk and 3 1/2 to 4 minutes for a firmer yolk.Mix gim into the rice and serve topped with the eggs.TipGim (dried, toasted algae, aka nori) is sold in both large sheets for making sushi and small sheets in snack packs. Some large grocery stores sell this Korean pantry staple, but you may need to visit your local Korean or Asian market or order it online.Originally appeared: EatingWell Magazine, October 2021
Directions
Heat 3 tablespoons canola (or avocado) oil in a large flat-bottom wok or large skillet over high heat. Add scallions and ginger and cook until fragrant, about 30 seconds. Add kimchi and garlic; cook, stirring occasionally, until the moisture has evaporated, about 2 minutes. Add tamari (or soy sauce); cook for 1 minute more.Add rice and stir to break up any clumps. Cook, stirring occasionally, until the rice is well coated and starts to toast, about 3 minutes. Add sesame oil and sesame seeds and cook, stirring, until hot, about 2 minutes.Meanwhile, heat the remaining 1 tablespoon canola (or avocado) oil in a medium nonstick or cast-iron skillet over medium heat. Crack eggs into the pan and cook to desired doneness, 1 1/2 to 2 minutes for a runny yolk and 3 1/2 to 4 minutes for a firmer yolk.Mix gim into the rice and serve topped with the eggs.TipGim (dried, toasted algae, aka nori) is sold in both large sheets for making sushi and small sheets in snack packs. Some large grocery stores sell this Korean pantry staple, but you may need to visit your local Korean or Asian market or order it online.
Heat 3 tablespoons canola (or avocado) oil in a large flat-bottom wok or large skillet over high heat. Add scallions and ginger and cook until fragrant, about 30 seconds. Add kimchi and garlic; cook, stirring occasionally, until the moisture has evaporated, about 2 minutes. Add tamari (or soy sauce); cook for 1 minute more.
Add rice and stir to break up any clumps. Cook, stirring occasionally, until the rice is well coated and starts to toast, about 3 minutes. Add sesame oil and sesame seeds and cook, stirring, until hot, about 2 minutes.
Meanwhile, heat the remaining 1 tablespoon canola (or avocado) oil in a medium nonstick or cast-iron skillet over medium heat. Crack eggs into the pan and cook to desired doneness, 1 1/2 to 2 minutes for a runny yolk and 3 1/2 to 4 minutes for a firmer yolk.
Mix gim into the rice and serve topped with the eggs.
TipGim (dried, toasted algae, aka nori) is sold in both large sheets for making sushi and small sheets in snack packs. Some large grocery stores sell this Korean pantry staple, but you may need to visit your local Korean or Asian market or order it online.
Tip
Gim (dried, toasted algae, aka nori) is sold in both large sheets for making sushi and small sheets in snack packs. Some large grocery stores sell this Korean pantry staple, but you may need to visit your local Korean or Asian market or order it online.
Originally appeared: EatingWell Magazine, October 2021
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Nutrition Facts(per serving)543Calories29gFat57gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
