Crispy Kim chi rice with coddled eggs

Kim chi is an acquired taste but chopping it into a blanket of steamed rice seasoned with sesame oil makes it much more palatable. This is a lovey midweek dish – it comes together in under an hour. Add some chopped chicken and you have a full meal.


1 3/4 cups white rice (dry measurement)

1/2 teaspoon salt

1 cup or 250g jar Kim Chi, chopped

1/4 cup sesame oil

3 tablespoons soy sauce

2 teaspoons sugar

1/2 cup Roasted nori (torn)

Preheat oven to 425F.


Make rice according to package directions. Allow to cool and fluff with a fork.

Add remaining ingredients in bowl and then add cooked rice.

Turn out rice onto rimmed baking sheet and allow to cook for 25 mins or until crispy. Remove from oven and make 3 indentations in rice and crack eggs into them. Return to oven and allow to cook another 5 minutes or until eggs are cooked to your preference.

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