Baked Kimchi Rice and Eggs is a meal that I got from Blue Apron a couple of years ago. It was so good! I had to adapt it a little from the Blue Apron version because theirs includes a packet of ingredients they call Asian aromatics, and you can’t buy a jar of it. I make this dish often now, especially in the wintertime. It’s good any time of day and it’s delicious if you add gochujang sauce on top! 

Preheat oven to 430 degrees F.

Use cooking spray to coat a 9×9 baker or an oven-safe skillet

Then add these ingredients to the pan:

2 tbsps minced ginger ( I use the frozen ginger that is minced already.)

2 tbsps minced garlic (or more if you love garlic)

3 green onions chopped

1 cup of mushrooms chopped

6 oz of baby spinach

2 tbsp sesame seed oil

3/4 cup of kimchi

1 cup of rice 

2 cups of water.

Mix that all up and cover the pan or skillet with aluminum foil. Bake for 30 minutes.

Take it out of the oven and mix everything up.

Then make 4 wells in the kimchi rice, crack an egg in each well. 

If you want–add rinsed sugar snap peas on top wherever you don’t have an egg.

Put back in the oven for 5-8 minutes or until the eggs are set!

Then enjoy! If gochujang sauce is too spicy, try a little drizzled hoisin sauce on top.