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RECIPE
12 INGREDIENTS11 STEPS1HR

Kimchi and Bok Choy Rice Bowl

4.4
5 Ratings

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The Crooked Carrot

Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. We love all things outdoors, making a mess in the kitchen and of course going on wonderful adventures!
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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

The Crooked Carrot

Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. We love all things outdoors, making a mess in the kitchen and of course going on wonderful adventures!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2
Carrots , chopped
2 cloves
Garlic , minced
1 in
Fresh Ginger , grated
2 bunches
Baby Bok Choy , washed, chopped
1 sheet
Nori Sheets , torn
1 Tbsp
Sesame Oil
2 Tbsp
Gluten-Free Soy Sauce
or Soy sauce or soy sauce alternative like coconut aminos, liquid aminos or tamari
1 Tbsp
4
Organic Eggs
to taste
Kimchi
to taste
Scallions , thinly sliced
or use green

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Nutrition Per Serving

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CALORIES
249
FAT
13.6 g
PROTEIN
14.9 g
CARBS
21.7 g

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 Instructions

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Step 1
Chop Carrot (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 clove).
Step 4
Grate Fresh Ginger (1 inch).
Step 5
Wash Baby Bok Choy (2 bunch)
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 tablespoon) 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 tablespoon) remove from heat.
Step 9
Heat Olive Oil (1 tablespoon) in a non-stick skillet over medium heat. Crack Organic Egg (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 Scallion (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!

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Nutrition Per Serving
Calories
249
% Daily Value*
Fat
13.6 g
17%
Saturated Fat
2.6 g
13%
Trans Fat
0.0 g
--
Cholesterol
177.6 mg
59%
Carbohydrates
21.7 g
8%
Fiber
6.2 g
22%
Sugars
6.5 g
--
Protein
14.9 g
30%
Sodium
798.1 mg
35%
Vitamin D
--
--
Calcium
486.3 mg
37%
Iron
5.1 mg
28%
Potassium
1203.0 mg
26%
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