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Beef Kimchi Egg Breakfast Rice Bowls
Beef Kimchi Egg Breakfast Rice Bowls
4
Servings
10 min
Prep
15 min
Cook
25 min
Total
Breakfast
Beef
Skillet
Easy
Meal Launch Base Library
Ingredients
- 4 large eggs
- 1 tbsp water
- 2 tsp toasted sesame oil, divided
- 12 oz 90% lean ground beef
- 3 scallions, white and green parts separated and thinly sliced
- 1 tsp grated fresh ginger
- 1 tbsp low-sodium soy sauce
- 1 cup chopped kimchi
- 2 cups hot cooked white rice
- 1 medium cucumber, thinly sliced
- 1 tbsp sesame seeds
Instructions
- Whisk the 4 eggs with the 1 tbsp water.
- Heat 1 tsp of the sesame oil in a large nonstick skillet over medium-high heat. Add the 12 oz ground beef and white parts of the 3 scallions. Cook for 7–8 minutes, breaking up the beef, until a food thermometer inserted into the center reads 160°F. Drain any excess fat.
- Stir in the 1 tsp ginger, 1 tbsp soy sauce, and 1 cup kimchi. Cook for 2 minutes, then transfer the beef mixture to a bowl.
- Reduce the heat to medium and add the remaining 1 tsp sesame oil. Pour in the egg mixture and cook for 3–4 minutes, folding gently, until the eggs reach 160°F.
- Divide the 2 cups hot rice among four bowls. Top with the kimchi beef, scrambled eggs, 1 cucumber, green parts of the scallions, and 1 tbsp sesame seeds.
