Micro Cabbage Kimchi Crispy Rice

Ingredients:

Instructions:

1. In a large skillet, heat the oil over medium-high heat. Add onion and saute for 2-3 minutes, stirring, then turn heat down to medium. Add ginger and veggies. Saute until ginger is fragrant and veggies are tender, stirring often, about 5-7 minutes.
2. Add chopped kimchi, and cook until heated through, about 1-2 minutes. Add rice, and continue cooking and stirring until warm and combined, about 3 more minutes.(Add a bit more oil or a little water if too dry.) Taste and adjust flavor by adding soy sauce, salt, bonito granules as desired. (*Kimchi adds a lot of saltiness, so add salt sparingly and to taste, as each kimchi is different. If tasting bland, add soy sauce.) Stir in the scallions.
3. You could also stir in a handful of greens at this point, like baby spinach or arugula.
4. Divide among two large bowls.
5. Top with fried or poached egg. Sprinkle with cilantro and a generous squirt of Sriracha sauce. Serve immediately, breaking the yolk and letting act as a sauce over the rice.