Korean Savory Breakfast Rice Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Korean · 30 min · vegetarian, dairy-free
438 cal
18g protein
60g carbs
14g fat
per serving · estimated
Ingredients
- 2 cups Cooked jasmine rice
- 2 large Eggs
- 1 tbsp Soy sauce
- 1/2 tbsp Sesame oil
- 1 stalks Green onions
- 1 medium Carrots
- 1/4 cup Kimchi
- 1/2 tbsp Vegetable oil
- to taste Salt
- to taste Pepper
Method (tap to check — screen stays awake)
- Cook jasmine rice according to package instructions and set aside.
- Thinly slice the carrots and chop the green onions.
- Heat vegetable oil in a large skillet over medium heat. Add carrots and sauté for 3-4 minutes until tender.
- Push vegetables to the side and crack eggs into the skillet, scrambling until just set. Mix eggs with vegetables.
- Add cooked rice to the skillet, stirring to combine with vegetables and eggs.
- Season the mixture with soy sauce, sesame oil, salt, and pepper. Stir well to evenly coat.
- 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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