Kimchi & Bok Choy Rice Bowl - an easy Korean inspired rice bowl filled with bok choy, carrot ribbons, and kimchi. It’s super easy and comes with plenty of probiotics, which are great for gut health!
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Main Course
Cuisine: Korean
Keyword: kimchi and bok choy, kimchi bowl, kimchi rice bowl
Cook rice: combine rice and water in a medium pot, bring to a boil and let simmer until rice is tender, about 45 minutes.
Prepare carrots: Cut carrots into thin ribbons. I used a vegetable peeler to make the carrot ribbons.
Saute: Mince garlic and grate ginger (easiest with a microplane). Heat oil in a large skillet over medium heat. Add garlic, stir until fragrant, then add ginger and bok choy and saute about 3 minutes. You can separate the leaves and stems, but I like to leave them whole. Remove from heat.
Fry your eggs. Heat oil in non-stick pan over medium heat. Crack eggs into skillet, cover and cook until white are set around the edges, about 2-3 minutes. I recommend keeping the yolks runny - it adds a delicious sauciness.
Prepare sauce: combine soy sauce, rice vinegar, sesame oil and chili garlic sauce.
Serve: Divide the rice between 4 bowls, add bok choy, carrot ribbons, nori and kimchi. Top with the fried egg, drizzle with sauce and garnish with green onions.
Notes
PREP AHEAD: To shorten cooking time, cook the brown rice ahead of time and you’ve got a great meal in less than 30 minutes.LEFTOVERS/STORAGE: Store in a glass container in the fridge for 4-6 days. I like to keep my kimchi, carrots, and green onions separate to make reheating a breeze.MAKE IT GLUTEN-FREE: Make sure to use tamari instead of soy sauce.MAKE IT VEGAN: Omit egg and use tofuor tempeh instead.NUTRITION NOTES: Kimchi is a great source of beneficial bacteria. Bok choy, part of the cruciferous vegetable family is an excellent source of vitamin C, vitamin A and folate.