When the New Year hits, so does my schedule. Immediately after the holidays, I’m booked every day running from my home studio to corporate studios and it’s hard for me to get back into a routine of eating wholesome meals. So, when I had the opportunity to team up with Minute Ready® to Serve Whole Grain Brown Rice for a sponsored blog post, I was excited. My goal was to see if I could take my favorite restaurant lunch, Bimbimbap, and make it with what I had on hand in under 10 minutes.
If I’m working, I usually skip lunch and sometimes dinner, opting for snacking on whatever is quick and close by. This obviously isn’t the best way to fuel my body and I’m hoping to change that habit this year. Creating Bimbimbap in under 10 minutes was the perfect way to prove that a full nutritious meal could be made quickly.
Fried Egg and Kimchi Rice Bowl
Bimbimbap is a Korean rice bowl. It’s typically a bowl of rice seasoned with a sauce made of soy sauce, chili paste, or doenjang (a fermented soy bean paste) and served with vegetables, grilled meat, and a fried egg. They can be as elaborate or as simple as you want but the bottom line is that they are full of flavor and absolutely delicious.
Today, I challenged myself to make a Fried Egg and Kimchi Rice Bowl, a simple Bimbimbap, with Minute® Ready to Serve Whole Grain Brown Rice and it was amazing. Minute Ready to Serve Whole Grain Brown Rice comes in two conveniently packaged individual single-serve cups. Which made it great for portion control. I simply microwaved a serving in the BPA-free cup and in one minute had the base of my rice bowl complete.
Next, I added a mixture of fish sauce, sesame oil, garlic-chili paste, rice vinegar, and honey to the rice and topped it off with kimchi, pickled carrots, radish slices, sunflower sprouts, scallion, and cilantro. Like I said, it’s what I had on hand, but some other options would be sautéed spinach, grilled meat, zucchini, and green peas.
Finally, I placed a fried egg on top to round out the meal and garnished with a few sesame seeds.
This gorgeous bowl literally took a fraction of the time than picking up a to-go order and was just as good. Not only did the Minute Ready to Serve Whole Grain Brown Rice make a fast and convenient meal, but also had a good, nutty taste and texture. With 55g of whole grains (which is more than the suggested 48g per day), this was a great way for me to get the fiber and complex carbs I need to keep me going. I see a lot of potential, from breakfast to dinner options, in these little whole grain brown rice cups and will be packing a few in my camera or prop bag when I’m on location from now on.
Disclosure: This is a sponsored post written by me on behalf of Minute® Ready to Serve.
Created in under 10 minutes, this Fried Egg and Kimchi Rice bowl packs a lot of flavor and creates a convenient and well-rounded wholesome meal.
- 1 tablespoon neutral oil, such as canola or grapeseed oil
- 1 large egg
- 1 Minute® Ready to Serve Brown Rice cup
- 1 teaspoon fish sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon honey
- 1/4 teaspoon rice vinegar
- 1/4 teaspoon garlic chili paste
- 1/3 cup kimchi
- 1/4 cup sunflower or mung bean sprouts
- 3 pickled carrot sticks
- 1 radish, sliced thin
- 1 tablespoon scallions, sliced
- 1 teaspoon white or black sesame seeds
- 1 teaspoon cilantro, chopped
In a non-stick skillet, heat oil over medium-high heat and fry egg until the whites are set, about 3 to 4 minutes.
Remove film from rice up and microwave for 1 minute. Pour rice into a serving bowl. In another bowl or the cup the rice was cooked in, stir to combine fish sauce, sesame oil, honey, rice vinegar, and chili paste. Add to rice and stir.
Top rice with kimchi, sprouts, pickled carrots, radish slices, and the fried egg. Garnish with scallions, sesame seeds, and cilantro. Serve.
This recipe can be easily customized with vegetables you have on hand like spinach, green peas, steamed or roasted cauliflower and broccoli, carrots, and sautéed zucchini and yellow squash. Grilled beef or chicken is also a good option.