Adapted from New York Times recipe by Francis Lam
- 2 TBS unsalted butter or neutral oil
- 1/2 small onion, diced
- 1 cup Atlantic Sea Farms Sea-Chi, roughly diced
- 2 TBS Sea-Chi juice
- 1/2 cup diced tempeh, tofu, shrimp, lobster, or any leftover protein
- 2 cups cooked & cooled rice
- 2 tsp soy sauce
- 1 tsp sesame oil
- 2 tsp vegetable oil
- 2 eggs
- salt to taste
- melt butter over medium-low heat in a wok, saute pan, or well-seasoned skillet, and add onions. Cook until sizzling.
- Add kimchi and kimchi juice and bring to a boil, stirring constantly.
- Add protein and cook through.
- Break up and incorporate rice.
- Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes.
- Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice.
- Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.
- Cook eggs separately in vegetable oil to desired doneness.
- Serve rice topped with fried eggs and a sprinkle of sesame seeds.
This recipe serves two and is a regular go-to for all of us here at ASF. Also, worth noting that our Sea-Chi is a finalist in the 2020 Good Food Awards!