Recipe courtesy of Food Network Kitchen

Gochujang Brown Rice Bowls Topped with Avocado, Bacon, Scallions, and Fried Eggs

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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.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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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