This is a great dish to quickly throw together for lunch or a last minute “What do we have in the fridge” kind of dinner. You can use any grain and any combo of veggies!

This will make one portion, double as needed.

What you need:

• 1 egg, fried
• 1 cup cooked rice, or other grain
• 1 cup radishes, carrots, onion
• 1 cup bok choy or other leafy green
• 1/4 cup kimchi
• Oil
• Soy Sauce
• Salt & Pepper

First, fry your egg. In a non-stick pan heat oil and fry the egg to your preference. I like some crispy brown edges, which takes about 4 minutes. While you wait for your egg to finish, chop up your veggies!

Remove egg from pan and set aside. Cook your radishes, carrots, and onion for about 3 minutes. Leave any leafy greens till the very end. Chop your kimchi into small pieces, and add to the pan along with the cooked rice. Add a dash of soy sauce and salt and pepper. Throw in the reserved leafy greens, and stir everything together.

Once everything is combined, let the fried rice cook without disturbing it for about 2-3 minutes…this will create a bit of a crust on the bottom. Hello texture!

Serve hot with fried egg on top.