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a bowl of kimchi fried rice topped with a runny egg, chili oil and thinly sliced green onions with a bowl of toasted sesame seeds on the side
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5 from 2 votes

Kimchi Brown Rice Breakfast Bowl

This super-quick kimchi brown rice breakfast bowl is inspired by one of my favorite Korean dishes; kimchi fried rice! Hearty brown rice is cooked with with probiotic-rich kimchi, garlic, ginger, and soy sauce then top it off with a crispy fried egg!
Prep Time5 minutes
Cook Time15 minutes
Course: Breakfast
Cuisine: Korean
Servings: 2
Calories: 420kcal

Ingredients

  • 2 tbsp toasted sesame oil
  • 2 cloves garlic, thinly sliced
  • 1 tbsp minced ginger
  • 2 whole scallions thinly sliced
  • 2 cups cooked brown rice
  • 1/2 c kimchi + 3 tbsp juice from the jar roughly chopped
  • 2 tsp soy sauce plus more for serving
  • 2 tsp toasted sesame seeds
  • 2 eggs

Instructions

  • Heat a sauté pan over medium heat. Add the sesame oil to the pan along with the sliced garlic, ginger and scallion whites (reserve the green tops to garnish at the end.) When the garlic and scallion is fragrant and beginning to brown add in the cooked rice.
  • Cook the rice, undisturbed, pressing it down with a spatula so it makes good contact with the pan, until rice begins to crisp, about 2 minutes. Give it a toss, then press down on it again, cooking until you get more crispy bits, about 2 minutes. 
  • Next add the kimchi and soy sauce, cook another 3 minutes, stirring to combine the ingredients. In a separate pan cook the eggs to your liking; sunny side up, over easy or poached.
  • To serve, divide the kimchi fried rice between two bowls and top each with a fried egg and the remaining scallions and sesame seeds. Serve immediately!

Notes

Storing and Reheating Leftovers:  This rice be stored in a tightly sealed container in the refrigerator for up to four days. To reheat in the microwave: sprinkle a bit of water over the rice, then drape a damp paper towel over the bowl before heating it, to make sure it doesn’t dry out. You can also reheat it in a sauté pan: give it a generous sprinkle of water, and heat with the lid on over low heat for 3-5 minutes. 

Nutrition

Calories: 420kcal | Carbohydrates: 47g | Protein: 11g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 400mg | Potassium: 240mg | Fiber: 4g | Sugar: 1g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg