Gochujang Brown Rice Bowls Topped with Avocado, Bacon, Scallions, and Fried Eggs
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Level:Easy
Total: 25 min
Active: 25 min
Yield:4 servings
Nutritional Analysis
Per Serving
Serving Size
1 of 4 servings
Calories
635
Total Fat
33 g
Saturated Fat
8 g
Carbohydrates
65 g
Dietary Fiber
10 g
Sugar
4 g
Protein
22 g
Cholesterol
205 mg
Sodium
2192 mg
Avocado, bacon, scallions and a spicy gochujang-based sauce take brown rice from boring to brilliant. The final touch is a fried egg, cooked to your liking.
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.
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This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.
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