Egg-and-Kimchi Rice Bowls Recipe

Name: Egg-and-Kimchi Rice Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups kimchi; 1/3 cup rice wine vinegar; 6 cups cooked brown rice; Kosher salt; 4 strips bacon; 1 teaspoon vegetable oil; 4 large eggs; 1 avocado, pitted, peeled and sliced; 2 scallions, sliced; 2 teaspoons toasted sesame oil

Servings: persons

2 cups kimchi
1/3 cup rice wine vinegar
6 cups cooked brown rice
Kosher salt
4 strips bacon
1 teaspoon vegetable oil
4 large eggs
1 avocado, pitted, peeled and sliced
2 scallions, sliced
2 teaspoons toasted sesame oil

1
Combine the kimchi, vinegar and 1/2 cup water in a blender and process until very smooth.
2
Toss the rice, half of the kimchi sauce and 1/2 teaspoon salt together in a medium bowl.
3
Cover and microwave until hot, stirring halfway through, about 4 minutes.
4
Meanwhile, cook the bacon in a large nonstick skillet over medium heat until browned and crispy, 4 to 5 minutes per side.
5
Transfer to a paper towel-lined plate to drain and then roughly chop.
6
Wipe out the skillet the bacon cooked in.
7
Add the vegetable oil and place it over medium-high heat.
8
Crack the eggs into the skillet and sprinkle each with a little salt.
9
Cook until the whites are set and the yolks are still runny, about 4 minutes.
10
Remove from the heat.
11
Divide the hot rice among 4 bowls.
12
Top each with an egg, avocado, bacon, the remaining kimchi sauce and scallion.
13
Drizzle each with 1/2 teaspoon of sesame oil.

1341

kcal

Calories

Fat

221

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups kimchi, 1/3 cup rice wine vinegar, 6 cups cooked brown rice, Kosher salt, and more.

Yes, Egg-and-Kimchi Rice Bowls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg-and-Kimchi Rice Bowls

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