Kimchi Breakfast Bowl

Prep Time 15

Cook Time 20

Servings

Calories 836kcal

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-size pieces
1 tsp Butter
2 Eggs
1 Avocado ripe, halved and sliced
½ tsp Black sesame seeds optional
½ Nori seaweed sheets shredded, optional

Prepare all ingredients as listed.
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 white parts of 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: Divide rice between bowls. Top with kimchi, fried egg, bacon mushroom mixture, sliced avocado, scallion greens, sesame seeds, and nori if using.
Prepare the hot matcha green tea: Heat water until hot but not boiling. Add in matcha and whisk until smooth and frothy. Sweeten to taste optional.
Serve the kimchi breakfast bowls with fruit and matcha green tea.