Kimchi Fried Egg Wraps

Ingredients

• 1/4 cup (38 g) kimchi, drained, chopped
• 1 tsp (5 ml) avocado oil
• 3 (150 g) large eggs
• 3/4 oz (21 g) part-skim mozzarella, shredded
• 1 medium (61 g) carrot, cut into matchsticks
• 4 (80 g) large napa cabbage leaves
• 1 tbsp (9 g) sesame seeds, toasted
• 2 medium (30 g) scallions, sliced
• 1 tsp (5 ml) unseasoned rice vinegar

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Fry the kimchi in a dry 10-inch (25cm) skillet over medium-high heat for 2 minutes, until it browns at the edges and smells sweet.
2. Push the kimchi aside, add the oil and crack in the eggs. Fry until the whites are crisp at the edges, then scatter the mozzarella over, cover for 1 minute and take them off while the yolks are still soft.
3. Pile the eggs, kimchi and carrot into the cabbage leaves. Scatter over the sesame seeds and scallions and finish with the vinegar.