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Kimchi and Bok Choy Rice Bowl
Recipe

12 INGREDIENTS • 11 STEPS • 1HR

Kimchi and Bok Choy Rice Bowl

4.3
6 ratings
Tangy and flavorful. Kimchi, bok choy, garlic, ginger, nori, all topped off with an egg! Super easy and delicious – a great weeknight meal!
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The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. I love helping people create nourishing habits that support the health of their mind, body, spirit and the planet.
https://thecrookedcarrot.com/
Tangy and flavorful. Kimchi, bok choy, garlic, ginger, nori, all topped off with an egg! Super easy and delicious – a great weeknight meal!
1HR
Total Time
$2.72
Cost Per Serving
Ingredients
Servings
4
US / Metric
Carrot
2
Carrots, chopped
Garlic
2 cloves
Garlic, minced
Fresh Ginger
1 in
Fresh Ginger, grated
Baby Bok Choy
2 bunches
Baby Bok Choy, washed, chopped
Nori Sheet
1 sheet
Nori Sheet, torn
Sesame Oil
1 Tbsp
Sesame Oil
Gluten-Free Soy Sauce
2 Tbsp
Gluten-Free Soy Sauce
or Soy sauce or soy sauce alternative like coconut aminos, liquid aminos or tamari
Olive Oil
1 Tbsp
Organic Egg
4
Organic Eggs
Kimchi
to taste
Kimchi
Scallion
to taste
Scallions, thinly sliced
or use green
Nutrition Per Serving
VIEW ALL
Calories
244
Fat
13.5 g
Protein
14.8 g
Carbs
21.0 g
Add to plan
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Kimchi and Bok Choy Rice Bowl
Save
author_avatar
The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. I love helping people create nourishing habits that support the health of their mind, body, spirit and the planet.
https://thecrookedcarrot.com/

Author's Notes

To shorten cooking time, prep the brown rice ahead of time and you’ve got a great meal in less than 30 minutes! Kimchi comes in different degrees of heat, choose mild or spicy depending on your preference.
Cooking InstructionsHide images
step 1
Chop Carrots (2).
step 2
Combine Brown Rice (1 cup) and two cups water in medium pot. Add carrots, season with salt and pepper. Bring to a boil and simmer for about foty five minutes or until water is absorbed and rice is tender.
step 3
Mince Garlic (2 cloves).
step 4
Grate Fresh Ginger (1 in).
step 5
Wash Baby Bok Choy (2 bunches)
step 6
Chop up bok choy, separating the stems and leaves.
step 7
Tear Nori Sheet (1 sheet) into small pieces.
step 8
Heat Sesame Oil (1 Tbsp) in large skillet over medium heat. Add garlic, sauté one minute or until fragrant. Then add ginger and bok choy stems, sauté about three minutes. Finally, add nori, bok choy leaves and Gluten-Free Soy Sauce (2 Tbsp) remove from heat.
step 9
Heat Olive Oil (1 Tbsp) in a non-stick skillet over medium heat. Crack Organic Eggs (4) into skillet, cover and cook until whites are set around the edges, about two to three minutes depending on desired doneness. I kept the yolks runny for these rice bowls.
step 10
Chop Scallions (to taste).
step 11
Divide rice among bowls. Top each bowl with bok choy mixture, egg, sliced scallions, and a large spoonful of Kimchi (to taste). Enjoy!
step 11 Divide rice among bowls. Top each bowl with bok choy mixture, egg, sliced scallions, and a large spoonful of Kimchi (to taste). Enjoy!
Tags
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Dairy-Free
Gluten-Free
Asian
Lunch
Shellfish-Free
Dinner
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