Quinoa And Rice Bowl With Kimchi And Egg Recipes

Steps:

• Combine the kimchi, vinegar and 1/2 cup water in a blender and process until very smooth.
• Toss the rice, half of the kimchi sauce and 1/2 teaspoon salt together in a medium bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes.
• Meanwhile, cook the bacon in a large nonstick skillet over medium heat until browned and crispy, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain and then roughly chop.
• Wipe out the skillet the bacon cooked in. Add the vegetable oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt. Cook until the whites are set and the yolks are still runny, about 4 minutes. Remove from the heat.
• Divide the hot rice among 4 bowls. Top each with an egg, avocado, bacon, the remaining kimchi sauce and scallion. Drizzle each with 1/2 teaspoon of sesame oil.

Steps:

• Place the quinoa and rice in a fine-mesh strainer and rinse until the water runs clear. Melt the butter in a medium saucepan over medium-high heat until foamy. Add the quinoa and rice and cook, stirring to coat with the butter, then add the broth or water. Increase the heat to high and bring to a boil, then immediately reduce the heat to low and cover with a tight-fitting lid. Cook for 18 minutes, then remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork and season to taste.

Steps:

• Combine the kimchi, vinegar and 1/2 cup water in a blender and process until very smooth.
• Toss together the quinoa, 1/2 teaspoon salt and half of the kimchi sauce in a medium microwave-safe bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes.
• Meanwhile, cook the bacon in a large nonstick skillet over medium heat until brown and crispy, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain and then roughly chop.
• Wipe out the bacon skillet, add the vegetable oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt. Cook until the whites are set and the yolks are still runny, about 4 minutes.
• Divide the hot quinoa among 4 bowls. Top each with an egg and some avocado slices, bacon, scallions and remaining kimchi sauce. Drizzle each with 1/2 teaspoon of sesame oil.