Avocado, bacon, scallions and a spicy gochujang-based sauce take brown rice from boring to brilliant. The final touch is a fried egg, cooked to your liking.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 cups cooked brown rice
- 3/4 cup Food Network Kitchen™ Inspirations Korean Gochujang Cooking Sauce
- Kosher salt
- 4 strips bacon
- 1 teaspoon vegetable oil
- 4 large eggs
- 1 avocado, sliced
- 2 scallions, sliced
- 2 teaspoons toasted sesame oil
- 2 teaspoons black sesame seeds
Instructions
- Toss together the rice and 1/2 cup of the Korean Gochujang Cooking Sauce in a medium bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes. Season with salt.
- Meanwhile, cook the bacon in a large nonstick skillet over medium heat until browned and crispy, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain and then roughly chop.
- Wipe out the skillet, add the oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt. Cover and cook until desired doneness. Remove from the heat.
- Divide the hot rice among 4 bowls. Top each with an egg, avocado slices, bacon, the remaining cooking sauce and scallions. Drizzle each with 1/2 teaspoon of the sesame oil and sprinkle with the sesame seeds.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 635 |
| Total Fat | 33 g |
| Saturated Fat | 8 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 10 g |
| Sugar | 4 g |
| Protein | 22 g |
| Cholesterol | 205 mg |
| Sodium | 2192 mg |
| Serving Size | 1 of 4 servings |
| Calories | 635 |
| Total Fat | 33 g |
| Saturated Fat | 8 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 10 g |
| Sugar | 4 g |
| Protein | 22 g |
| Cholesterol | 205 mg |
| Sodium | 2192 mg |