Header block
add block
Block 3
Row 1
2 Minutes Read

Kimchi Wild Rice Breakfast Bowl


  • 2 cups cooked wild rice (cooked according to package instructions)
  • 2 tablespoons avocado oil, divided
  • 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 kimchi, chopped into bite-size pieces
  • 2 tablespoons kimchi liquid
  • 4 large pasture-raised fried eggs
  • 1 teaspoon black sesame seeds, to garnish (optional)
  • 1 package plain Seaweed Snacks, shredded, to garnish (optional)


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. Stir in rice, chili flakes (if using), and coconut aminos. Cook, stirring for 2 minutes, remove from the heat. Add kimchi and kimchi liquid and stir well. Set aside.
4. ⁠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.




Write A Comment

Related Posts All Posts
add Row
add block