This has been my go-to meal for the past 6 months. I posted about it half a year ago but thought I would give it a proper feature on the blog considering I eat it so often and never seem to tire of it. I will happily eat it at 6am for breakfast or as a lunch or even dinner. It is a versatile meal and loaded with nutrients. It is also very quick to make. A few friends have also served this over a bed of quinoa or millet for a different variation. The Kimchi recipe is fabulous and well worth the effort. We cannot live without this delicious fermented condiment in our kitchen. I have 12 litres of finished kimchi to empty out of the fermentation crock as I type this.
Rice Bowl with Kimchi
Kimchi Breakfast Bowl (Serves 2)
4 free range eggs prepared as desired (fried or scrambled or omit them if you don’t eat ’em)
tempeh, firm tofu or deep fried tofu
ghee or coconut oil for frying
sprouts – mung bean, alfalfa, radish, pea etc. or a mix of a few
soy sauce* or tamari & sesame oil
Spoon hot rice into bowls. Heat ghee or coconut oil over a medium heat in a frying pan or skillet. Once hot, fry tofu or tempeh in ghee or coconut oil until golden and set aside in a bowl and season with 1/2-1 tsp of soy sauce or tamari if desired. Reheat a little more ghee or coconut oil in the pan and fry eggs until the white are cooked and the yolks are still soft (I often flip them halfway). Place cooked eggs and tofu on top of the rice and season as you wish with soy sauce or tamari and sesame oil. Top with shredded lettuce, grated carrot, sprouts and kimchi and dig in.
*make sure you are using a gluten-free soy sauce or tamari if necessary