A kimchi fried rice, served with a fried egg on top, with a choice of either jerk chicken, fried chicken, or mushrooms. Topped with a drizzle of Yaya Sauce, scallions, cilantro, and black sesame seeds.

In a bowl, mix together mayonnaise, sriracha, and lime juice. Set aside.

Prepare the Yaya Sauce

In a large skillet or wok, heat vegetable oil over medium heat. Add minced garlic and sauté until fragrant.

Cook the Fried Rice

Add the chopped kimchi and cooked rice to the skillet, stirring to combine. Add soy sauce and cook for 5-7 minutes until heated through.

Add Kimchi and Rice

If using jerk chicken or fried chicken, heat them in a separate pan until warm. If using mushrooms, sauté them in a little oil until golden brown.

Cook the Protein

In a separate pan, fry eggs to your desired doneness.

Fry the Egg

Serve the kimchi fried rice in bowls, top with the fried egg, your choice of protein, a drizzle of Yaya Sauce, and garnish with chopped green onions, cilantro, and black sesame seeds.

Assemble the Dish

Cooked white rice

Kimchi, chopped

Garlic, minced

Onion, diced

Soy sauce

Sesame oil

Vegetable oil

Eggs

Scallions, sliced

Cilantro, chopped

Black sesame seeds

Yaya Sauce

Boneless chicken thighs, chopped

Jerk seasoning

Lime juice

Olive oil

Boneless chicken breast or thigh

Buttermilk

All-purpose flour

Salt

Black pepper

Vegetable oil (for frying)

Mushrooms, sliced (shiitake or cremini preferred)

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Recipe information

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