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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Egg-and-Kimchi Rice Bowls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions