Gochujang Brown Rice Bowls Topped with Avocado, Bacon, Scallions, and Fried Eggs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 635
- Total Fat
- 33
- Saturated Fat
- 8
- Carbohydrates
- 65
- Dietary Fiber
- 10
- Sugar
- 4
- Protein
- 22
- Cholesterol
- 205
- Sodium
- 2192
- Total: 25 min
- Active: 25 min
Ingredients
4 cups cooked brown rice
3/4 cup Food Network Kitchen™ Inspirations Korean Gochujang Cooking Sauce
Kosher salt
4 strips bacon
1 teaspoon vegetable oil
4 large eggs
1 avocado, sliced
2 scallions, sliced
2 teaspoons toasted sesame oil
2 teaspoons black sesame seeds
Directions
- Toss together the rice and 1/2 cup of the Korean Gochujang Cooking Sauce in a medium bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes. Season with salt.
- Meanwhile, cook the bacon in a large nonstick skillet over medium heat until browned and crispy, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain and then roughly chop.
- Wipe out the skillet, add the oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt. Cover and cook until desired doneness. Remove from the heat.
- Divide the hot rice among 4 bowls. Top each with an egg, avocado slices, bacon, the remaining cooking sauce and scallions. Drizzle each with 1/2 teaspoon of the sesame oil and sprinkle with the sesame seeds.