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1
Heat 3 tablespoons of olive oil in a large nonstick skillet over medium heat.
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2
Add the onion, garlic and a pinch of salt.
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3
Cook, stirring now and then, until the onions begin to soften and just begin to brown, about 10 minutes.
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4
Turn the heat to high and add the kimchi and cook for 2 or 3 minutes until it begins to crisp on the edges.
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5
Add the soy sauce and rice and stir thoroughly to combine.
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6
Cook until the rice is warmed through and beginning to brown, about 5 minutes.
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7
Transfer the rice to a warm, shallow bowl and set aside.
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8
Wipe the skillet clean with a paper towel and add 2 tablespoons of olive oil to the pan and return it to the stove set over high heat.
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9
Crack the egg into the skillet, sprinkle it with a pinch of salt and immediately cover the pan with a lid.
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10
Cook until the egg white is cooked through and the yolk is barely set.
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11
Slip a spatula underneath the egg and transfer it on top of the rice.
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12
Scatter the scallion over the dish and sprinkle with the chili powder.
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13
Eat immediately, being sure to break the yolk and let is act like a sauce over the rice.
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14
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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15
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
