Kimchi with Rice with Eggs
Kimchi has anti-cancer and anti-mutagenic effects against known carcinogens, with fermented kimchi associated with a greater degree of anti-mutagenic effects. Cancer preventive kimchi (CPK) reduces the risk of inflammation and gastric cancer and alleviates certain cancer symptoms.
Ingredients
- 2cups cooked rice
- 1 cup kimchi, chopped
- ½ cup peas
- ½ cup carrots
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 large eggs
- Salt and black pepper to taste
Garnish
2 green onions, chopped
Sesame seeds
Directions
- Preheat a large skillet or wok to warm.
- Add vegetables, minced garlic and peas and carrots Stir-fry for 2-3 minutes until tender.
- Add the chopped kimchi to the pan. Stir and cook for an additional 2-3 minutes.
- Add rice to the pan. Mix well.
- Season with soy sauce and sugar: Pour and mix thoroughly.
- Create well for eggs. Crack the eggs into well.
- Scramble eggs in the center until they are cooked through but still slightly runny.
- Combine eggs with rice, and combine well.
- Season the fried rice with salt and black pepper to taste. Garnish with chopped green onions and sesame seeds if desired.
- Serve warm.
