Kimchi Breakfast Bowl

Prep Time 15

Cook Time 20

Servings

Calories 921kcal

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)

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.