Kimchi Breakfast Bowl

Prep Time 15

Cook Time 20

Servings

Calories 790kcal

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

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

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.