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Loaded Kimchi Rice Bowls with Fried Eggs

Sugar Free
Gluten Free
Nut Free
Dairy Free
Peanut free
Loaded Kimchi Rice Bowls with Fried Eggs

This veggie-loaded rice bowl comes together quickly to make a great vegetarian meal. We suggest including as many of the toppings as you can—they really take the whole meal up a notch!

4
45 minutes
1 cup Natural Grocers Brand Organic White Jasmine Rice
2 tablespoons Natural Grocers Brand Organic Extra Virgin Coconut Oil, divided
1 tablespoon grated organic ginger (from a 1-inch knob), (from about a 1-inch knob)
1 tablespoon minced organic garlic, (from 3-4 medium cloves)
1 bunch organic green onions, thinly sliced, whites and greens separated from dark green slices
1 (10-ounce) bag Natural Grocers Brand Organic Frozen Riced Cauliflower
1 (10-ounce) bag frozen organic peas and carrot blend
2 tablespoons organic tamari or coconut aminos, plus more for serving
1 tablespoon organic toasted sesame oil
8 Natural Grocers Brand Regenerative Organic Pasture-Raised Eggs
salt and pepper
1 cup kimchi
Suggested Toppings
sriracha
gochujang, (or kimchi hot sauce)
Thai sweet chili sauce
1 cup coarsely chopped organic cilantro
1 cup coarsely chopped organic basil, (from one 2/3-ounce package)
1 organic jalapeño, diced
  1. Prepare the rice: Combine the rice with 1½ cups of water in a medium-sized sauce pan and bring to a boil over high heat. Once boiling, cover and reduce heat to low to maintain a gentle simmer. Cook for 15 minutes then turn off the heat and allow the rice to steam, covered, for 10 minutes before fluffing with a fork and setting aside.
  2. While the rice cooks, heat a large, deep skillet or Dutch oven over medium heat. Once hot, melt 1 tablespoon of coconut oil in the pan before adding the ginger, garlic, and the whites and light green slices of onion (reserve the dark green onion slices for topping). Sauté, stirring constantly, until fragrant, 2-3 minutes. Add the frozen veggies and stir well. Cover and cook, stirring occasionally, for 8-10 minutes, or until the veggies are tender. (If the vegetables start to stick before they are fully cooked through, add a teaspoon or two of water to the pan). Add the cooked rice, tamari, and sesame oil to the veggies and stir until well mixed. Reduce heat to low to keep warm.
  3. While the veggies are cooking, begin frying the eggs by heating a large skillet over medium heat. Once hot, melt the remaining coconut oil and carefully crack the eggs into the pan. Season with salt and pepper. Cook until the whites are mostly set, then pour about one tablespoon of water along the edge of the eggs, cover, and cook for another minute for runny yolks and 3-4 minutes for firm cooked yolks. You may need to cook the eggs in two batches if your pan is not large enough to hold them all at once. Transfer the first batch of cooked eggs to a plate and tent with foil to keep warm while you cook the second batch. Add more coconut oil between batches if necessary.  
  4. Prep the toppings while the eggs cook.
  5. To serve, spoon about a quarter of the rice and veggie mixture into four large serving bowls or plates, top each bowl with two eggs, and ⅓-½ cup of kimchi. Allow everyone to add the fresh herbs, jalapeños, green onion slices, and sauces to their desired taste, and enjoy!

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