Ingredients
Kimchi Breakfast Bowl
- ½ cup White rice
- 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 torn into bite-sized pieces
- ½ cup Kimchi chopped into bite-sized pieces
- 2 tsp Butter (for frying eggs)
- 4 Eggs
- 1 Avocado ripe, halved and sliced
- ½ tsp Black sesame seeds (optional)
Kiwi Banana Avocado & Chia Seeds
- 2 Kiwis peeled
- 1 Banana
- 1 Avocado ripe
- 1 tsp Chia seeds
Hot Matcha Green Tea
- 16 oz Water
- 2 tsp Matcha green tea powder
Instructions
- Prepare all ingredients as listed above.
- Cook the rice according to package instructions and keep warm.
- Cook the bacon: Place bacon in a skillet over medium low heat and cook until crisp. Remove and set aside.
- Sauté aromatics and vegetables: In the same skillet, add avocado oil, garlic, ginger, and the white parts of the scallions. Cook for about 1 minute until fragrant. Add oyster mushrooms and cook for 3 to 4 minutes until tender. Return bacon to the pan and stir briefly.
- Fry the eggs: In a separate pan, melt butter over medium heat. Crack in eggs and cook sunny side up or to your liking.
- Assemble the kimchi breakfast bowls: Portion the rice. Top with kimchi, eggs, bacon, mushrooms, sliced avocado, scallion, and sesame seeds.
- Prepare the hot matcha green tea: Heat water until hot but not boiling. Add matcha powder and whisk until smooth and frothy.
- Serve the kimchi breakfast bowls with fruit and matcha green tea.
Nutrition
Calories: 921kcal | Carbohydrates: 88g | Protein: 27g | Fat: 55g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 30g | Trans Fat: 0.2g | Cholesterol: 353mg | Sodium: 489mg | Potassium: 1869mg | Fiber: 21g | Sugar: 18g | Vitamin A: 1387IU | Vitamin C: 96mg | Calcium: 173mg | Iron: 6mg
Kimchi Breakfast Bowl
Ingredients
Kimchi Breakfast Bowl
- ½ cup White rice
- 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 torn into bite-sized pieces
- ½ cup Kimchi chopped into bite-sized pieces
- 2 tsp Butter (for frying eggs)
- 4 Eggs
- 1 Avocado ripe, halved and sliced
- ½ tsp Black sesame seeds (optional)
Kiwi Banana Avocado & Chia Seeds
- 2 Kiwis peeled
- 1 Banana
- 1 Avocado ripe
- 1 tsp Chia seeds
Hot Matcha Green Tea
- 16 oz Water
- 2 tsp Matcha green tea powder
Instructions
- Prepare all ingredients as listed above.
- Cook the rice according to package instructions and keep warm.
- Cook the bacon: Place bacon in a skillet over medium low heat and cook until crisp. Remove and set aside.
- Sauté aromatics and vegetables: In the same skillet, add avocado oil, garlic, ginger, and the white parts of the scallions. Cook for about 1 minute until fragrant. Add oyster mushrooms and cook for 3 to 4 minutes until tender. Return bacon to the pan and stir briefly.
- Fry the eggs: In a separate pan, melt butter over medium heat. Crack in eggs and cook sunny side up or to your liking.
- Assemble the kimchi breakfast bowls: Portion the rice. Top with kimchi, eggs, bacon, mushrooms, sliced avocado, scallion, and sesame seeds.
- Prepare the hot matcha green tea: Heat water until hot but not boiling. Add matcha powder and whisk until smooth and frothy.
- Serve the kimchi breakfast bowls with fruit and matcha green tea.
Nutrition
Calories: 921kcalCarbohydrates: 88gProtein: 27gFat: 55gSaturated Fat: 13gPolyunsaturated Fat: 8gMonounsaturated Fat: 30gTrans Fat: 0.2gCholesterol: 353mgSodium: 489mgPotassium: 1869mgFiber: 21gSugar: 18gVitamin A: 1387IUVitamin C: 96mgCalcium: 173mgIron: 6mg
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