Ingredients
Equipment
Method
- Prep: Warm the rice and trim the asparagus. Preheat a large skillet to medium heat and add the butter to coat.1 cup cooked white rice, 6 thin spears asparagus, 1 tablespoon butter
- Cook: Once the butter is shimmering, crack the egg, cover the pan to avoid spattering and cook for about a minute. Then, add the asparagus spears to the skillet alongside the egg and re-cover the pan. Cook another 1-2 minutes or until the egg white sets.1 large egg
- Serve: Place the rice in a serving bowl. Remove the skillet from the heat, drizzle a little of the tamari over the asparagus, and the rest over the rice. Use a metal spatula to carefully scrape under the egg and lay it over the rice, followed by the asparagus and kimchi. Season with a little salt and pepper, and enjoy!1 tablespoon tamari, ⅓ cup kimchi, pinch sea salt, pinch freshly ground black pepper
Nutrition
Notes
Kimchi: You can find kimchi in Asian markets or in the refrigerated or produce section of large grocery stores or natural foods stores. Look for vegan kimchi to make this dish vegetarian and gluten free kimchi if gluten is a concern, as some traditional varieties may contain wheat-based ingredients.
Storage: This kimchi bowl is best when consumed immediately, but will stay fresh in the fridge for up to 2 days in an airtight container. (If rewarming, don't heat the kimchi; just add that to the bowl after warming up the rest.)
