(This post is sponsored by Nellie’s Free Range)
My favorite part of kimchi fried rice is where the creamy egg yolk mixes with fried rice. With this kimchi rice cup recipe, each bite is an explosion of delight, with rich and delicious Nellie’s Free Range Egg yolks gently coating the rice and kimchi. Nellie’s hens are Certified Humane Free Range, meaning they live happily outdoors. And happy hens make more delicious eggs with thick shells and golden yolks.
This recipe is perfect for batch-cooking for a crowd. And with just a handful of ingredients, it’s incredibly easy to whip up, even for novice cooks. You can easily swap out bacon for other savory options such as sausage, ham, or canned tuna.
Kimchi bacon egg (muffin) cups
With this kimchi rice cup recipe, each bite is an explosion of delight, with rich and delicious Nellie's Free Range Egg yolks gently coating the rice and kimchi.
- 1 1/2 cups cooked medium-grain white rice warmed up
- 1 cup kimchi finely chopped
- 4 oz bacon finely chopped
- 1 tbsp toasted sesame oil
- 12 Nellie’s Free Range Eggs
- Cooking oil spray
Position the rack in the lowest position and preheat the oven to 425 F.
In a bowl, mix kimchi, bacon, and toasted sesame oil.
Generously grease a nonstick muffin tin. Place 2 tbsp of rice into each cup. Press the rice with your wet fingers to make a nest. Distribute the kimchi mixture into each cup.
Bake for about 18 minutes until bacon and kimchi are slightly charred at the edges.
Crack an egg into each cup. Bake for an additional 7 minutes. Enjoy.