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Korean Rice Bowl Recipe

November 11, 2016

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

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Merce Muse

Thrive Market Food Editor

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