Kimchi Fried Rice

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Being a college student often means learning how to eat on a tight budget. The easy solution is making fried rice dishes. One of my favorites is Kimchi Fried Rice.

I like to load my fried rice with plenty of vegetables, chicken, and of course, Kimchi!

Best of all, the dish is topped with a fried egg. The yolk runs into the rice, making each spicy, sour, and salty bite even more rich and flavorful.

Kimchi Fried Rice

2 tbsp oil

1/2 onion, diced

1 red bell pepper, diced

1 carrot, peeled and diced

1 cloves garlic, minced

1/2 lb chicken, cubed

1 cup kimchi, chopped

1/2 cup spinach, chopped

2 tsp soy sauce

2 cups cooked rice (preferably day old)

Salt, to taste

2 eggs, cooked sunny side up

1 scallion, thinly sliced

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In a nonstick skillet over medium high heat, saute the onion, bell pepper, carrot, garlic, and chicken with the oil for about 5 minutes, or until the vegetables are tender and the chicken is browned. Add the kimchi and spinach and saute for another minute, until the spinach begins to wilt. Add the soy sauce and rice. Cook for another 5 minutes, or until the rice begins to brown. Season with salt to taste. Pour into serving dishes and top with sunny side up eggs and sliced scallions.

Makes 2 servings.