Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Dairy-Free
Kimchi and Bok Choy Rice Bowl

12 INGREDIENTS • 11 STEPS • 1HR

Kimchi and Bok Choy Rice Bowl

Recipe

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!
Love This Recipe?
Add to plan
logo
Kimchi and Bok Choy Rice Bowl
Save
Tangy and flavorful. Kimchi, bok choy, garlic, ginger, nori, all topped off with an egg! Super easy and delicious – a great weeknight meal!
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/

1HR

Total Time

$2.72

Cost Per Serving

Ingredients

Servings
4
us / metric
Carrot
2
Carrots, chopped
Brown Rice
1 cup
Brown Rice
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
Olive Oil
Organic Egg
4

Sponsored

Eggland's Best Organic Eggs (Brown)
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
Love This Recipe?
Add to plan
logo
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 Instructions

Hide 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 Eggland's Best Organic Eggs (Brown) (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

Dairy-Free
Gluten-Free
Asian
Lunch
Healthy
Shellfish-Free
Dinner
Rice
Korean
Vegetables
0 Saved
top