Korean Savory Breakfast Rice Bowl

Korean · 30 min · vegetarian, dairy-free

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Ingredients

• 4 cups Cooked jasmine rice
• 4 large Eggs
• 2 tbsp Soy sauce
• 1 tbsp Sesame oil
• 2 stalks Green onions
• 1 medium Carrots
• ½ cup Kimchi
• 1 tbsp Vegetable oil
• to taste Salt
• to taste Pepper

Method

1. Cook jasmine rice according to package instructions and set aside.
2. Thinly slice the carrots and chop the green onions.
3. Heat vegetable oil in a large skillet over medium heat. Add carrots and sauté for 3-4 minutes until tender.
4. Push vegetables to the side and crack eggs into the skillet, scrambling until just set. Mix eggs with vegetables.
5. Add cooked rice to the skillet, stirring to combine with vegetables and eggs.
6. Season the mixture with soy sauce, sesame oil, salt, and pepper. Stir well to evenly coat.
7. Serve rice mixture in bowls topped with chopped green onions and a side of kimchi.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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