Kimchi Breakfast Bowl

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 790kcal

Ingredients

Rice

  • 1/2 cup White rice

Kimchi Breakfast Bowl

  • 1 tsp Avocado oil
  • 2 slices Bacon or turkey bacon chopped
  • 2 cloves Garlic minced
  • 1 tsp Fresh ginger peeled and minced
  • 2 Scallions thinly sliced – white parts for cooking, green parts reserved for garnish
  • 1 cup Oyster mushrooms divided into bite-sized pieces by hand
  • 1 tsp Butter
  • 2 Eggs
  • ½ cup Kimchi chopped into bite-size pieces
  • 1 Avocado ripe, halved and sliced

Garnish (optional)

  • ½ tsp Black sesame seeds for garnish
  • ½ sheet Nori seaweed sheets shredded, for garnish

Fruit

  • 2 cups Fresh fruit (such as orange slices, berries, or apple slices), washed and prepared as needed

Orange Juice

  • 16 oz Orange juice cold
US Customary - Metric

Instructions

  • Prepare all ingredients as listed above.
  • Cook rice according to the instructions on the package. Keep warm.
  • Cook the Bacon: Place the bacon in a pan over medium low heat. Cook until golden brown and crisp. Transfer to a paper towel–lined plate and set aside.
  • Sauté Aromatics: In the same skillet, add avocado oil. Add garlic, ginger, and the white parts of scallions. Sauté until fragrant, about 1 minute.
  • Add Vegetables: Stir in oyster mushrooms. Cook 3–4 minutes until tender.
  • Fry the Eggs: In a separate small pan, melt the butter over medium heat. Crack in the eggs and cook sunny side up (or to your liking), 2–3 minutes.
  • Assemble Bowls: Portion the rice and top with kimchi, fried egg, bacon, sliced avocado, scallions, black sesame seeds, and shredded seaweed snacks (if using).
  • Serve with fresh fruit and orange juice.

Nutrition

Calories: 790kcal | Carbohydrates: 110g | Protein: 19g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 184mg | Sodium: 401mg | Potassium: 1588mg | Fiber: 13g | Sugar: 48g | Vitamin A: 1824IU | Vitamin C: 132mg | Calcium: 118mg | Iron: 5mg

Kimchi Breakfast Bowl

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 2
Calories 790 kcal

Ingredients
 
 

Rice

  • 1/2 cup White rice

Kimchi Breakfast Bowl

  • 1 tsp Avocado oil
  • 2 slices Bacon or turkey bacon chopped
  • 2 cloves Garlic minced
  • 1 tsp Fresh ginger peeled and minced
  • 2 Scallions thinly sliced – white parts for cooking, green parts reserved for garnish
  • 1 cup Oyster mushrooms divided into bite-sized pieces by hand
  • 1 tsp Butter
  • 2 Eggs
  • ½ cup Kimchi chopped into bite-size pieces
  • 1 Avocado ripe, halved and sliced

Garnish (optional)

  • ½ tsp Black sesame seeds for garnish
  • ½ sheet Nori seaweed sheets shredded, for garnish

Fruit

  • 2 cups Fresh fruit (such as orange slices, berries, or apple slices), washed and prepared as needed

Orange Juice

  • 16 oz Orange juice cold

Instructions
 

  • Prepare all ingredients as listed above.
  • Cook rice according to the instructions on the package. Keep warm.
  • Cook the Bacon: Place the bacon in a pan over medium low heat. Cook until golden brown and crisp. Transfer to a paper towel–lined plate and set aside.
  • Sauté Aromatics: In the same skillet, add avocado oil. Add garlic, ginger, and the white parts of scallions. Sauté until fragrant, about 1 minute.
  • Add Vegetables: Stir in oyster mushrooms. Cook 3–4 minutes until tender.
  • Fry the Eggs: In a separate small pan, melt the butter over medium heat. Crack in the eggs and cook sunny side up (or to your liking), 2–3 minutes.
  • Assemble Bowls: Portion the rice and top with kimchi, fried egg, bacon, sliced avocado, scallions, black sesame seeds, and shredded seaweed snacks (if using).
  • Serve with fresh fruit and orange juice.

Nutrition

Calories: 790kcalCarbohydrates: 110gProtein: 19gFat: 34gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 184mgSodium: 401mgPotassium: 1588mgFiber: 13gSugar: 48gVitamin A: 1824IUVitamin C: 132mgCalcium: 118mgIron: 5mg
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