Energizing Korean Keto Breakfast Bowl

Allergens

Eggs, Cashews

Ingredients

• 1/2 cup cooked short
• grain brown rice
• 2 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, thinly sliced
• 1/4 cup kimchi
• 1 avocado, diced
• 1/4 cup cashews, roughly chopped
• 2 tbsp sesame seeds, toasted
• Salt and pepper, to taste
• 1 tbsp sesame oil
• 1 tsp rice vinegar

Instructions

1. In a small pan over medium heat, cook the brown rice according to package instructions. Set aside.
2. In another pan, fry the eggs to your desired preference. Set aside on paper towels to drain any excess fat.
3. Assemble the bowl by layering the cooked rice, spinach, cherry tomatoes, cucumber slices, kimchi, avocado, and chopped cashews in a large bowl or on a plate.
4. Place the fried eggs on top of the assembled ingredients.
5. Sprinkle toasted sesame seeds over the eggs and season with salt and pepper.
6. In a small dish, mix together sesame oil and rice vinegar. Drizzle the mixture evenly over the bowl.
7. Serve immediately and enjoy your energizing Korean keto breakfast!

Chef’s Insight

This recipe is perfect for a busy morning when you need a nutritious and satisfying meal that fuels your day.

Notes

Feel free to adjust the portion sizes to your needs and preferences.