It’s time to put the yolk back in dinner! Research has shown that the cholesterol in eggs may have a limited effect on total body cholesterol, making whole eggs a great part of a balanced diet. Taking a cue from the Korean rice dish bibimbap, break the yolk and mix it with the other ingredients just before eating; its richness goes nicely with the spicy-vinegary kimchi sauce.
| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 cups kimchi
- 1/3 cup rice wine vinegar
- 6 cups cooked brown rice
- Kosher salt
- 4 strips bacon
- 1 teaspoon vegetable oil
- 4 large eggs
- 1 avocado, pitted, peeled and sliced
- 2 scallions, sliced
- 2 teaspoons toasted sesame oil
Instructions
- Combine the kimchi, vinegar and 1/2 cup water in a blender and process until very smooth.
- Toss the rice, half of the kimchi sauce and 1/2 teaspoon salt together in a medium bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes.
- 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 the bacon cooked in. Add the vegetable oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt. Cook until the whites are set and the yolks are still runny, about 4 minutes. Remove from the heat.
- Divide the hot rice among 4 bowls. Top each with an egg, avocado, bacon, the remaining kimchi sauce and scallion. Drizzle each with 1/2 teaspoon of sesame oil.
Nutrition Facts
| Calories | 560 calorie |
| Total Fat | 19 grams |
| Saturated Fat | 4.5 grams |
| Cholesterol | 195 milligrams |
| Sodium | 950 milligrams |
| Carbohydrates | 75 grams |
| Dietary Fiber | 10 grams |
| Protein | 20 grams |
| Sugar | 1 grams |
| Calories | 560 calorie |
| Total Fat | 19 grams |
| Saturated Fat | 4.5 grams |
| Cholesterol | 195 milligrams |
| Sodium | 950 milligrams |
| Carbohydrates | 75 grams |
| Dietary Fiber | 10 grams |
| Protein | 20 grams |
| Sugar | 1 grams |
Reviews
I’m giving it 4 stars because the recipe on its own is good, but I did add more veggies to it. I made sauteed bean sprouts with soy sauce as well as Asian BBQ air fryer brussels sprouts (trying to eat lots of veggies with all meals). The extras belnded well with the main recipe but kicked up the Asian flavors. Even the avocado went well with every thing.
Great healthy recipe! I really liked the kimchi rice!
Super easy and yummy- I added some sauté vegetables and edamame to the rice and kimchi to spice it up a bit because without it it’s a little boring
I absolutely love this dish! This is a quick and easy dish to make. Yum! Yum!
We made this recipe for guests and everyone loved it!
Very bland despite the kimchi. Disappointed. Won’t make again.