Ingredients
- 12 large Nellie’s Free Range Eggs
- 1 1/2 cups cooked medium-grain white rice, warmed
- 1 cup kimchi, finely chopped
- 4 ounces bacon, finely chopped
- 1 tablespoon toasted sesame oil
- Cooking oil spray
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 12 egg bites
Ingredients
- 12 large Nellie’s Free Range Eggs
- 1 1/2 cups cooked medium-grain white rice, warmed
- 1 cup kimchi, finely chopped
- 4 ounces bacon, finely chopped
- 1 tablespoon toasted sesame oil
- Cooking oil spray
From the recipe author: My favorite part of kimchi fried rice is where the creamy egg yolk mixes with fried rice. With this recipe, each bite is an explosion of delight, with rich and delicious Nellie's Free Range Egg yolks gently coating the rice and kimchi. With just a handful of ingredients, it's incredibly easy to whip up, even for novice cooks.
Directions
- Position the oven rack in the lowest position and preheat oven to 425F.
- In a bowl, combine the kimchi, bacon, and toasted sesame oil.
- Generously grease a nonstick muffin tin. Place 2 tablespoons of the rice into each muffin cup. Using wet fingers, press the center of each rice cup to form a nest. Evenly distribute the kimchi and bacon mixture on top of the rice.
- Bake for about 18 minutes, or until bacon and kimchi are slightly charred at the edges.
- Crack an egg into each cup. Bake for an additional 7 minutes, or until the yolk is cooked to your liking. Enjoy!
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