Asian rice bowl with kimchi, herbs, and a fried egg (+ tip for runny yolk)

Ingredients

• 50 g dry rice
• 1 egg
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• approx. 70 g kimchi
• ½ cucumber
• herbs
• 1 teaspoon sesame seeds
• optional: tuna in its own juice or meat according to taste

Quick mayonnaise for creaminess:

• 1 tablespoon of good-quality mayonnaise
• 1 teaspoon soy sauce or tamari
• ½ teaspoon rice vinegar or lime juice
• a few drops of sesame oil
• chili/sriracha to taste

Method

1. Cook the rice according to the instructions until tender. Once cooked, mix with sesame oil and soy sauce.
2. Prepare a fried egg in a pan with a drop of oil – the egg white should be firm and the yolk beautifully runny.
3. Slice the cucumber into thin slices and chop the herbs coarsely.
4. If you are adding meat or tofu, fry it briefly in a pan until golden brown. Just drain the tuna.
5. Put the rice in a bowl, add kimchi, cucumber, herbs, and your chosen protein.
6. Place the fried egg on top and sprinkle with sesame seeds.
7. You can drizzle mayonnaise over the finished bowl (but this is not necessary if you have liquid egg).

How to prepare a fried egg with a perfectly runny yolk?

All you need for perfectly runny yolks is fresh eggs, a non-stick pan, and a drop of oil or butter. Heat the pan to medium heat, add the fat, and crack the eggs into it. Fry for about 2–3 minutes until the whites are set but the yolks remain beautifully runny. Lower the heat and cover the pan with a lid for a few seconds. The fresher the egg, the nicer the shape of the yolk, and for an extra creamy yolk, avoid high temperatures—low to medium is ideal. Add a pinch of salt at the very end to keep the yolk beautifully shiny.