Kimchi Wild Rice Breakfast Bowl

Kimchi Wild Rice Breakfast Bowl

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4 servings
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Prep Time

15 minutes
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Cook Time

15 minutes

I love making a savory breakfast. Kimchi is the star of this one, and as a fermented food, it has so much to offer our health. Trauma causes stress and stress depletes the precious good bacteria in our gut which negatively affects our immune system, mood, weight, and so much more. Kimchi supports the growth of good gut bugs and is also rich in vitamin A, vitamin C, minerals, and prebiotics

Ingredients

  • 2 cups cooked wild rice (cooked according to package instructions)
  • 1 tablespoon avocado oil
  • 4 strips pasture-raised turkey bacon, thinly sliced
  • 2 garlic cloves, minced
  • 1-inch piece of ginger, peeled and minced
  • 4 scallions, thinly sliced, white and green parts divided (green parts saved for garnish)
  • 2 cups grated broccoli, including peeled stem
  • 1 pound oyster mushrooms, divided using hands
  • 1 cup sugar free kimchi, chopped into bite size pieces + 2 tablespoons kimchi liquid reserved.
  • 1 tablespoon gochugaru Korean chili flakes (optional)
  • 1 tablespoon coconut aminos
  • 1 tablespoon avocado oil
  • 4 large pasture-raised fried eggs
  • 1 teaspoon black sesame seeds, to garnish
  • 1 package plain Seaweed Snacks, shredded, to garnish

Preparation

  1. In a large saucepan, cook rice according to the package instructions, this could be made up to 2 days in advance and kept in the refrigerator until ready to use.
  2. Heat a large skillet over medium-high heat. Once hot, add avocado oil and turkey bacon. Stir until crispy, about 2 minutes, and immediately add garlic, ginger, and the white parts of the scallions, stirring frequently for 2 more minutes.
  3. Add grated broccoli and mushrooms. Cook, stirring constantly, until mushrooms are tender, about 2 minutes.
  4. Stir in rice, kimchi, kimchi liquid, chili flakes (if using), and coconut aminos. Cook, stirring for 2 minutes, remove from the heat. Set aside.
  5. Using a non-stick sauté pan to make the eggs. On medium-high heat, add avocado oil, then add the eggs and cook until the whites are completely set and the yolk is still soft. 
  6. Plate kimchi rice individually, top with an egg and sprinkle with sesame seeds and seaweed. Add the green parts of the scallions on top.  

In a large saucepan, cook rice according to the package instructions, this could be made up to 2 days in advance and kept in the refrigerator until ready to use.

Heat a large skillet over medium-high heat. Once hot, add avocado oil and turkey bacon. Stir until crispy, about 2 minutes, and immediately add garlic, ginger, and the white parts of the scallions, stirring frequently for 2 more minutes.

Add grated broccoli and mushrooms. Cook, stirring constantly, until mushrooms are tender, about 2 minutes.

Stir in rice, kimchi, kimchi liquid, chili flakes (if using), and coconut aminos. Cook, stirring for 2 minutes, remove from the heat. Set aside.

Using a non-stick sauté pan to make the eggs. On medium-high heat, add avocado oil, then add the eggs and cook until the whites are completely set and the yolk is still soft. 

Plate kimchi rice individually, top with an egg and sprinkle with sesame seeds and seaweed. Add the green parts of the scallions on top.  

Nutritional Analysis (per serving): Calories: 390, Total Fat: 19 g, Saturated Fat: 4 g, Cholesterol: 208 mg, Fiber: 6 g, Protein: 21 g, Carbohydrates: 34 g, Sodium: 1025 mg, Sugars: 5 g