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RECIPE
9 INGREDIENTS6 STEPS30MIN

Korean Breakfast Burrito

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We thought that breakfast needed a facelift so we created this Korean Breakfast Burrito. Spice up your morning with some tangy kale and kimchi eggs next to sweet/spicy gochujang rice, all wrapped up in the ever-dependable tortilla.
30MIN
Total Time
27MIN
Active Time

SideChef

Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients

US / METRIC
Servings:
2
Serves 2
1
Medium  Yellow Onion
3/4 cup
3 Tbsp
Oil
1/4 cup
Kimchi
to taste
Salt and Pepper
2 cups
Cooked Warm  White Rice
1 Tbsp
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Nutrition Per Serving

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CALORIES
1127
FAT
32.8 g
PROTEIN
28.8 g
CARBS
175.6 g

Author's Notes

Will make 4 “mini burritos” or 2 larger ones depending on the size of tortilla (6-inch or 10-inch). This recipe works great with leftover rice! Just heat the rice in the microwave with a splash of water, covered with a plate to re-steam it before adding the sauce. If making new rice, just follow package instructions for cooking.

Cooking Instructions

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Step 1
Finely dice Yellow Onion (1) . Destem the Kale (3/4 cup) and cut into 1-inch strips.
Step 2
Crack Eggs (4) into a medium bowl scramble them using a whisk or a fork.
Step 3
Coat the bottom of a large frypan with Oil (3 Tbsp) and heat over medium until shimmering. Add onion and cook until browned, about 10 minutes, then add the Kale strips and stir until Kale begins to wilt, which will happen quickly.
Step 4
Reduce frypan heat to low and add the eggs, keep the eggs moving around the pan. Add Kimchi (1/4 cup) , continue to stir and cook for another 2 minutes. Taste and season with Salt and Pepper (to taste) as necessary.
Step 5
In a medium bowl, combine White Rice (2 cups) with Gochujang (1 Tbsp) using a fork.
Step 6
Make your burrito by adding rice and egg to a Tortillas (2) . Roll your burrito and enjoy!
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Nutrition Per Serving
Calories
1127
% Daily Value*
Fat
32.8 g
42%
Saturated Fat
5.1 g
26%
Trans Fat
0.1 g
--
Cholesterol
364.6 mg
122%
Carbohydrates
175.6 g
64%
Fiber
8.5 g
30%
Sugars
12.4 g
--
Protein
28.8 g
58%
Sodium
441.8 mg
19%
Vitamin D
2.0 µg
10%
Calcium
251.3 mg
19%
Iron
11.6 mg
64%
Potassium
510.6 mg
11%
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