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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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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.
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.
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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