High-protein kimchi rice bowl with fried egg

High-protein kimchi rice bowl with fried egg: spicy rice with kimchi, spinach, spring onion and egg. Quick to make, satisfying and full of protein.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 480 kcal per serving
• Protein: 28 g
• Fat: 16 g
• Carbs: 55 g

Ingredients

• 2 organic eggs
• 1 handful of spinach
• 1 spring onion
• 150 g rice
• 100 g kimchi
• A little sesame
• 1 tbsp soy sauce

Method

You’ll need: frying pan · chopping board · knife · sieve · wooden spoon

1. Wash the spinach, slice the spring onion into rings and fluff up the rice with a fork. Drain the kimchi lightly if needed.
2. Heat olive oil in a frying pan and briefly fry the rice with the white part of the spring onion for 2–3 min. Stir in the soy sauce and mix everything well.
3. Add the spinach and kimchi and warm them only briefly, until the spinach wilts and the kimchi still has some texture. Sprinkle with sesame.
4. In a second frying pan, fry the eggs in olive oil or avocado oil. The egg yolk can stay runny or get firmer.
5. Season the rice and kimchi mixture to taste and scatter the green part of the spring onion over the top.
6. Arrange in bowls, place the fried eggs on top and serve with spring onion and the rest of the sesame.

Good to know

When you need something fast, this bowl is just right. Spicy, warm and pleasantly savoury – not much effort, but with really good bite.

Swaps

Rice → quinoa (more protein and fibre); fried egg → tofu (plant-based protein); soy sauce → tamari (gluten-free alternative); sesame → chopped walnuts (more omega-3 fatty acids)

Allergens

Contains egg, soya and sesame. For children, a mild kimchi is the better choice; in pregnancy, only use kimchi that's well chilled and cleanly produced, and cook the eggs all the way through. Contains: gluten (soy sauce).

Dairy-free recipes