If you’re looking for a quick weeknight meal, whip up this healthy dinner with a spicy, Korean spin. Be sure to toss everything together before eating—the runny egg yolk coats the vegetables and rice in a delicious, rich sauce.
Korean Rice Bowl
Yield: 3 servings
Active Time: 10 minutes
Total Time: 35 minutes
Ingredients
1 box Lundberg Farms Sprouted Korean BBQ Rice
1 ½ tablespoons ghee
3 large eggs
3 medium carrots, cut into matchsticks
1 cup shredded red cabbage
½ cup mung bean sprouts
1 bunch green onions, thinly sliced
Instructions
Prepare rice according to package instructions.
About 5 minutes before rice is done cooking, heat ghee in a large nonstick skillet over medium heat. Crack in the eggs and fry until the whites are opaque and the yolk is still runny.
Divide rice between 3 bowls, and top with carrots, cabbage, bean sprouts, and green onions. Add one egg atop each bowl and serve immediately.
Photo credit: Paul Delmont
