Kimchi Fried Rice with Bacon and Avocado: Paleo Korean Breakfast

Allergens

Soy (from kimchi, if store-bought)

Ingredients

• 2 cups cooked Jasmine Rice (cooled)
• 1 cup Kimchi, chopped
• 4 slices Bacon
• 1 Avocado, sliced
• 2 Large Eggs, beaten
• 2 Green Onions, thinly sliced
• 2 tbsp Sesame Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper, ground
• 1/4 tsp Garlic Powder

Instructions

1. In a large non stick skillet or wok, heat sesame oil over medium heat. Add beaten eggs and cook until scrambled and set. Remove from the pan and set aside.
2. Add chopped kimchi to the same pan and cook for 3 minutes, stirring occasionally.
3. Stir in cooked rice, salt, black pepper, and garlic powder. Cook, stirring frequently, for about 5 minutes or until heated through.
4. In a separate pan, fry bacon slices until crispy. Transfer to paper towels to drain excess oil.
5. To serve, place a portion of fried rice on each plate, top with scrambled eggs, bacon, and avocado slices. Garnish with green onions.

Chef’s Insight

Use fresh kimchi for the best flavor; homemade is even better!

Notes

Serve with a side of kimchi soup for an even more authentic Korean breakfast experience.