5 tablespoons coconut oil
1/4 cup onion, chopped
1 clove garlic, chopped
1 carrot, julienned
1 teaspoon low sodium soy sauce
1/2 cup kimchi, chopped
1 cup of Riceland Medium Grain Brown Rice, cooked and room-temperature
1 green onion, chopped
Korean Chili Powder, to taste (optional)
salt and pepper, to taste
1 egg per serving bowl
Heat coconut oil over high heat. Drop in carrots and cook until tender.
Add onions and garlic, heat through. Add soy sauce, kimchi and Riceland Medium Grain Brown Rice, and heat through.
In a separate frying pan, fry eggs. Fry one egg for the number of people you plan to serve.
Spoon kimchi fried rice into bowls. Top each bowl with a fried egg, a sprinkle of Korean chili powder and chopped green onions.
Note: This recipe is an adaptation from Food Network's Barefoot Contessa.