Kimchi Rice Bowls with Fried Eggs & Avocado
Breakfast

Kimchi Rice Bowls

with Fried Eggs & Avocado

20 MIN
$11.99 2 Servings
Wellness at Blue Apron
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Vegetarian
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

These hearty rice bowls are packed with flavor thanks to rice mixed with sautéed aromatics, vibrant kimchi, and a crunchy mix of crispy onions, sesame seeds, and furikake—delightfully balanced by creamy avocado and a rich fried egg.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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fresh
ingredients
Kimchi Rice Bowls with Fried Eggs & Avocado
Title
  • 2 Pasture-Raised Eggs
  • ⅓ cup Kimchi
  • 1 Avocado
  • 1 tsp Furikake
  • 3 Tbsps East Asian-Style Sautéed Aromatics
  • ⅓ cup Crispy Onions
  • 1 tsp Black & White Sesame Seeds
  • ½ cup Sushi Rice
  • 1 Tbsp Sesame Oil
step-by-step
instructions
1 Cook & finish the rice

In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the sautéed aromatics; stir to combine.

2 Prepare the ingredients

Meanwhile, halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Roughly chop the crispy onions. In a bowl, combine the chopped crispy onions, furikake, and sesame seeds.

3 Fry the eggs & serve your dish

In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished rice topped with the kimchi, sliced avocado, and fried eggs. Garnish with the crispy onion furikake. Enjoy!

Tips from Home Chefs

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Kimchi Rice Bowls

1 Cook & finish the rice

In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the sautéed aromatics; stir to combine.

2 Prepare the ingredients

Meanwhile, halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Roughly chop the crispy onions. In a bowl, combine the chopped crispy onions, furikake, and sesame seeds.

3 Fry the eggs & serve your dish

In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished rice topped with the kimchi, sliced avocado, and fried eggs. Garnish with the crispy onion furikake. Enjoy!

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