Chicken, Kimchi, and Fried Egg Bowl

1. 1 Chicken thighspack 900 g ≈ $3.81 165 g
2. 2 Kimchipack 400 g ≈ $5.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 75 g
3. 3 Short-grain ricepack 800 g ≈ $2.16 65 g
4. 4 Eggspack 10 pcs ≈ $1.89 1 pcs
5. 5 Cucumbers≈ $3.67 per kg 80 g
6. 6 Soy sauce 15 ml
7. 7 Sesame seeds 5 g
8. 8 Sunflower oil 10 ml
9. 9 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, cover with 150 ml water, add salt, and cook covered for 16–18 minutes until tender.

2. Cut the chicken¹ into pieces and toss with 10 ml soy sauce.

3. Heat 6 g oil and fry the chicken¹ for 8–10 minutes until browned and cooked through.

4. Fry the egg in the remaining oil for 2–3 minutes, until the white is set and the yolk stays soft.

5. Slice the cucumber⁵ thinly and roughly chop the kimchi² if needed.

6. Spoon the rice into a bowl as the base, arrange the chicken¹, kimchi², and cucumber⁵ in sections, and top with the egg.

7. Drizzle with the remaining soy sauce and sprinkle with sesame seeds.