Korean Kimchi Egg Fried Rice Cup

Ingredients

• 3/4 cup cooked jasmine or short-grain rice
• 1/2 cup kimchi (chopped)
• 1 tsp soy sauce(optional)
• 1 tsp gochujang(optional)
• 1 tsp neutral oil
• 1 egg
• 1 tbsp green onion(optional)
• 1/2 cup spinach (fresh or frozen)(optional)

Instructions

1. 1

   Heat oil in a nonstick skillet over medium-high. Add kimchi and stir-fry 1–2 minutes.

2. 2

   Add rice and stir until hot and slightly toasted. Season with soy sauce and/or gochujang if using.

3. 3

   Push rice to one side and crack in the egg. Cook until whites set but yolk is still runny.

4. 4

   Fold in spinach if using and cook 30–60 seconds.

5. 5

   Top with green onion and serve hot.