Kimchi Tuna Rice Bowl with Fried Egg

Ingredients

• Kimchi1 cup, chopped
• Canned Tuna1 can (5 oz / 140g), drained
• Sesame Seeds1 tablespoon
• Peanut Butter1 tablespoon
• Sesame Oil1 tablespoon
• Butter2 tablespoons
• Cooked Rice1 cup
• Chives2 tablespoons, chopped
• Mayonnaise1/4 cup
• Spicy Soy Sauce1 tablespoon
• Egg1 large

Method

1. 1

   Finely chop the kimchi.

2. 2

   Drain the canned tuna.

3. 3

   In the empty tuna can (or a small bowl), combine the drained tuna with sesame seeds, peanut butter, and sesame oil. Mix well.

4. 4

   Melt 1 tablespoon of butter in a large non-stick pan over medium heat.

5. 5

   Add the cooked rice to the pan and spread it out evenly.

6. 6

   Layer the chopped chives, chopped kimchi, and the seasoned tuna mixture on top of the rice.

7. 7

   Squeeze mayonnaise in a spiral pattern over all the ingredients in the pan.

8. 8

   Using a spatula, thoroughly mix all ingredients in the pan until well combined and heated through, forming a cohesive rice mixture.

9. 9

   In a separate small pan, melt the remaining 1 tablespoon of butter over medium heat.

10. 10

    Add the spicy soy sauce to the melted butter and let it bubble gently.

11. 11

    Carefully crack the egg into the sauce mixture.

12. 12

    Baste the egg yolk with the bubbling sauce until the egg whites are set and the yolk is still runny.

13. 13

    Press the mixed rice into a small bowl or container to form a compact mound.

14. 14

    Invert the rice mound onto a serving plate.

15. 15

    Carefully place the fried egg on top of the rice mound.

16. 16

    Serve immediately and enjoy.

Prep 5 min · Cook 10 min