Can I use white rice instead of brown rice?

Absolutely! While brown rice adds a nutty flavor and extra nutrients, white rice or jasmine rice can work well and might give the bowl a lighter texture. Just cook according to package instructions.

How do I store and reheat the avocado sauce?

Avocado sauce is best freshly made because avocado tends to brown. To store, keep it in an airtight container and press plastic wrap directly onto the surface to minimize air exposure. Use within 1-2 days. Reheat gently or serve cold as a sauce drizzled over the bowl.

What’s the best way to peel soft-boiled eggs?

Peeling soft-boiled eggs can be tricky! I recommend cracking the shell all around gently and peeling under running water to help loosen the shell from the egg white. Starting from the wider end, where the air pocket usually is, often makes peeling easier.

Can I make this recipe vegan?

Yes! Simply skip the eggs and replace them with pan-fried tofu cubes or tempeh for protein. Use a soy sauce or tamari-based sauce to keep it flavorful, and double up on the avocado sauce for creaminess.

Kimchi Rice Bowl with Jammy Eggs

Description

A vibrant Kimchi Rice Bowl topped with jammy soft-boiled eggs, sautéed bok choy, and a creamy avocado sauce. This nutritious and flavorful dish combines tangy kimchi, tender greens, and rich eggs over wholesome brown rice with a drizzle of zesty avocado dressing and a sprinkle of toasted sesame seeds for extra crunch.

Ingredients

Scale

Creamy Avocado Sauce

2 avocados flesh scooped out from skin
1 tablespoon soy sauce
2 teaspoons fish sauce
1 tablespoon lemon juice
1 tablespoon olive oil
2 tablespoons water (to thin sauce as needed)

Jammy Soft-boiled Eggs

8 large eggs

Sautéed Bok Choy

1 teaspoon minced ginger
2 cloves garlic, minced
2 big bunches bok choy, cut into bite-sized pieces
1 tablespoon olive oil

Assembly

2 cups cooked brown rice
1/2 cup kimchi, chopped
2 tablespoons toasted sesame seeds

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Instructions

Prepare the Creamy Avocado Sauce: In a blender, combine the avocado flesh, soy sauce, fish sauce, and lemon juice. Blend until smooth, then slowly add olive oil and water to achieve a thick but pourable consistency. Set aside.
Cook the Jammy Soft-boiled Eggs: Place eggs in a saucepan and cover them completely with water. Heat over medium-high until the water boils, then reduce to a gentle boil. Cook for 6 minutes to achieve jammy yolks. Drain and transfer eggs to cold water to cool. Peel carefully and set aside.
Sauté the Bok Choy: Heat olive oil in a large skillet over medium heat. Add minced ginger and garlic and sauté for 30 seconds until fragrant. Add bok choy pieces and stir-fry for 5 to 10 minutes until wilted and bright green. Remove from heat.
Assemble the Rice Bowls: Divide cooked brown rice into four bowls. Top each serving with sautéed bok choy, chopped kimchi, and two jammy eggs. Drizzle the creamy avocado sauce over the top and sprinkle with toasted sesame seeds before serving.

Notes

For a vegan version, replace fish sauce with extra soy sauce or a vegan fish sauce alternative.
To make peeling eggs easier, crack and peel under running cold water.
Use white or jasmine rice if preferred, but brown rice adds a nuttier flavor and extra fiber.
Adjust the thickness of the avocado sauce with more or less water depending on preference.
Kimchi can be store-bought or homemade for added depth of flavor.

Nutrition

Serving Size: 1 bowl
Calories: 520 kcal
Sugar: 4 g
Sodium: 750 mg
Fat: 30 g
Saturated Fat: 5 g
Unsaturated Fat: 23 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 10 g
Protein: 18 g
Cholesterol: 185 mg