Korean Keto Breakfast Bowl – Energize Your Day!

Allergens

Eggs, Soy (in pickled radish)

Ingredients

• 1 cup cooked Korean short
• grain rice (for Keto, cauliflower rice)
• 2 large eggs
• 1/2 cup spinach, chopped
• 1/4 cup shiitake mushrooms, sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, thinly sliced
• 1/4 cup Korean pickled radish (danmuji)
• 2 tbsp avocado oil, for cooking
• Salt and pepper, to taste

Instructions

1. Cook the Korean short grain rice or make cauliflower rice according to package instructions. Set aside.
2. In a small bowl, whisk the eggs with a pinch of salt.
3. Heat 1 tbsp of avocado oil in a non stick pan over medium heat. Add the egg mixture and cook until set, about 2 minutes. Fold the eggs and transfer to a plate. Set aside.
4. In the same pan, add another tbsp of avocado oil. Sauté the spinach, shiitake mushrooms, cherry tomatoes, and cucumber for 3 4 minutes or until slightly softened. Season with salt and pepper to taste.
5. Assemble the bowl: start with cooked rice or cauliflower rice, followed by sautéed vegetables, and top it off with the folded egg.
6. Enjoy your energizing Korean Keto Breakfast Bowl!

Chef’s Insight

This recipe is versatile and can be customized to suit your taste preferences. Feel free to add more vegetables or swap out ingredients based on what you have available.

Notes

Feel free to adjust the portion size to fit your dietary needs.