Kimchi Breakfast Bowl

Prep Time 15

Cook Time 20

Servings

Calories 727kcal

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-size pieces

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

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 pan, 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 bowls: Divide rice between bowls. Top with kimchi, fried egg, bacon mixture, sliced avocado, scallion greens, sesame seeds, and nori, if using.
Serve with fresh fruit and cold orange juice.