A quick, colorful lunch bowl of whole grains, crisp vegetables and tangy fermented kimchi, topped with a golden fried egg.
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 2
Ingredients
2 cups cooked brown rice (day-old works best)
1 tbsp avocado or extra-virgin olive oil
2 green onions, sliced (whites and greens separated)
1 clove garlic, minced
1 cup shelled edamame (thawed if frozen)
1 cup shredded red cabbage
1 medium carrot, julienned or grated
2/3 cup kimchi, chopped, plus 2 tbsp of its juice
1 tbsp tamari or low-sodium soy sauce
1 tsp toasted sesame oil
2 eggs
To serve: sliced cucumber, ½ avocado, toasted sesame seeds
Instructions
Heat the oil in a large skillet over medium-high heat. Add the green onion whites and garlic and cook 30 seconds until fragrant.
Add the edamame and cook 2 minutes, stirring.
Add the brown rice, spread it out and let it crisp for 2 to 3 minutes before stirring. Stir in the tamari, then take the pan off the heat.
Stir in the kimchi juice and sesame oil. Divide the rice between two bowls.
In the same pan, fry the eggs to your liking, about 2 to 3 minutes for set whites and runny yolks.
Top each bowl with the red cabbage, carrot, kimchi, cucumber, avocado and a fried egg. Finish with green onion greens and sesame seeds.
Tip: Add the kimchi after cooking rather than frying it, so it stays crisp and tangy and keeps its live cultures. Brown rice, edamame and cabbage make this a fiber-rich bowl that supports digestion.
