1tablespoongheeor butter; use coconut oil for dairy-free
1largeegg
1tablespooncoconut aminosor tamari or soy sauce
⅓cupkimchiconfirm it's vegetarian if that's a requirement as most kimchi brands contain fish sauce; I used Sunja's Medium Spicy Kimchi
pinchsea saltto taste
pinchfreshly ground black pepperto taste
Instructions
Prep: Warm the rice and trim the asparagus. Preheat a large skillet to medium heat and add ghee to coat.
Cook: Once the ghee is shimmering, crack the egg, cover the pan to avoid spattering and cook for about a minute. Then, add the asparagus spears to the skillet alongside the egg and re-cover the pan. Cook another 1-2 minutes or until the egg white sets.
Serve: Place the rice in a serving bowl. Remove the skillet from the heat, drizzle a little of the coconut aminos over the asparagus, and the rest over the rice. Use a metal spatula to carefully scrape under the egg and lay it over the rice, followed by the asparagus and kimchi. Serve immediately, and enjoy!