Kimchi Breakfast Bowl

Prep Time 10

Cook Time 20

Servings

Calories 595kcal

1 tsp Avocado oil
1 slice Bacon chopped
2 cloves Garlic minced
1 tsp Fresh ginger peeled and minced
2 Scallions thinly sliced with white parts for cooking and green parts for garnish
1 tsp Butter
2 Eggs
1/2 cup Kimchi chopped into bite size pieces
1 Avocado ripe, halved and sliced
1/2 tsp Black sesame seeds optional for garnish
1/2 Nori seaweed sheets shredded, optional for garnish

Prepare all ingredients as described above.
Cook the rice according to package instructions and keep warm.
Cook the bacon in a skillet over medium low heat until crisp and golden. Transfer to a plate lined with a paper towel.
In the same skillet add avocado oil. Add garlic, ginger, and the white parts of the scallions. Sauté until fragrant for about one minute.
Fry the eggs in a separate small pan. Melt the butter over medium heat then cook the eggs sunny side up or to your liking for two to three minutes.
Assemble the bowls. Portion the rice and top with kimchi, fried egg, bacon, sliced avocado, scallions, and black sesame seeds and shredded nori if using.
Serve with fresh fruit and chilled orange juice.