Kimchi Rice Bowl with Poached Eggs

This colorful kimchi rice bowl is prepared with crispy rice, roasted sweet potatoes, kimchi and poached eggs. Hearty and satisfying, it also has a little spicy kick. A great homemade veggie bowl with a Korean touch!

If you ask me what’s the best discovery food I made this year, crispy rice is for sure the answer! I resisted to this trend for quite some time, until I decided to give it a go. And let me tell you: it was love at first bite. I’ve been obsessed with this Tofu Crispy Rice Salad that I made on repeat for weeks and I’ve been equally obsessed with this kimchi rice bowl.

Prepared with crispy rice, sweet potatoes, kimchi and eggs, it has many components to it. Because of this, it takes a little time to prepare, I’m not gonna lie here. But with a little bit of planning and meal prep, you can make it easier for you (see meal prep option further below).

The main recipe components

Instead of listing all the ingredients that you can find in the recipe card, let’s focus on the main kimchi rice bowl components you’ll need:

• Crispy rice. It is basically cooked rice seasoned with spices and then baked in the oven in a single layer in a baking sheet until golden and perfectly crispy.
• Kimchi. I used store-bought kimchi in this recipe. Kimchi adds a great tangy, spicy pop of flavor to this veggie bowl.
• Sweet Potatoes. Diced and roasted, they make this bowl hearty and satisfying.
• Eggs. I prepared poached eggs, which make this kimchi rice bowl super yummy, but for an easy version you can replace with soft-boiled eggs or sunny side-up eggs.
• Other veggies: spinach + avocado + onions. You can play a little around the veggies you want to add to your veggie bowl, but I find that sautéed baby spinach, caramelized onions and diced avocados were a nice addition in terms of flavors. They also add a fantastic pop of color to this kimchi rice bowl!

How to meal prep this veggie bowl

I find that this kimchi rice bowl is best when meal-prepped. Crispy rice is always a great way to use up leftover rice, and other components can also be prepared in advance. Here’s how I suggest you proceed.

• Cook the rice, roast the sweet potatoes and prepare the caramelized onions up to 5 days in advance and refrigerate in separate airtight containers.
• On the day of serving, make the crispy rice in the oven, prepare the poached eggs, sauté the baby spinach and divide into the bowls with the diced avocados and kimchi. Enjoy!

Recipe variations

You know I love sharing recipe variation to every single recipe. It always comes handy when we don’t have all the ingredients at hand. It’s also a great option to create variations around a recipe you already love so you’ll never be tired of it. Here’s what I suggest here:

• Replace crispy rice with regular cooked rice, white or brown. You could also replace the rice with quinoa or with bulgur (note that this last option is not gluten-free though).
• Instead of poached egg, prepare some soft-boiled eggs (easier to make). Or replace with smoked tofu, roasted chickpeas, or with feta cheese for a little salty touch.
• Go a step further and make your own kimchi from scratch! This is something I’ve never tried personally but it is definitely worth a shot!

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Kimchi Rice Bowl

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• Author: Delphine Fortin
• Prep Time: 25 mins
• Cook Time: 1 hour
• Total Time: 1 hour 25 minutes
• Yield: 4 servings 1x
• Category: Salads & Bowls
• Diet: Vegetarian

This colorful kimchi rice bowl is prepared with crispy rice, roasted sweet potatoes, kimchi and poached eggs. Hearty and satisfying, it also has a little spicy kick. A great homemade veggie bowl with a Korean touch!

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Ingredients

• 1 cup (200g) uncooked long rice
• ½ to 1 Tablespoon chili garlic paste, to your liking
• 1 Tablespoon soy sauce*
• 3 Tablespoons vegetable oil
• 2 large sweet potatoes (approx. 2 lbs/900g), peeled and diced
• 4 Tablespoons olive oil, divided
• 1 teaspoon paprika
• Salt and freshly ground pepper
• 7 ounces (200g) baby spinach
• 1 clove garlic, minced
• 1 small red onion, thinly sliced
• 1 Tablespoon balsamic vinegar
• 4 medium eggs
• 1 cup (150g) kimchi
• 2 avocados, peeled, stoned and diced
• Black sesame, for serving (optional)
• Fresh cilantro, for serving (optional)

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Instructions

1. Preheat the oven to 400℉ (200℃) and line a large rimmed baking sheet with parchment paper.
2. Crispy rice.** Cook rice according to package instructions. Remove from heat and let cool completely, for about 1 hour.
3. In a large bowl, toss the cooled rice with chili garlic paste, soy sauce and oil. Spread evenly onto the prepared baking sheet and bake on the middle rack of the oven for about 25 minutes, tossing and spreading evenly every 10 minutes until deeply golden brown and crispy. Remove and let cool.
4. Sweet potatoes. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. In a large bowl, toss the diced sweet potatoes with 2 Tablespoons olive oil, paprika, salt and pepper. Transfer to the baking sheet in an even layer and roast for about 25 minutes, stirring once or twice, until sweet potatoes are fork tender. Set aside.
5. Baby spinach + red onions. Heat one Tablespoon olive oil in a skillet over medium heat, then sauté the baby spinach, stirring constantly, until wilted. Add garlic and sauté 30 more seconds, until fragrant. Transfer to a clean plate and wipe the skillet to reuse it. Heat the remaining olive oil, then add the onions and cook on low-medium heat until soft and tender, about 5 minutes. Pour the balsamic vinegar and cook for a few more minutes, until the onions become sticky and slightly caramelized.
6. Poached eggs***. Bring a medium pot of water to a simmer, then reduce heat until it is barely quivering. Carefully break 1 egg into a small bowl, then tip into a fine mesh strainer. Carefully swirl egg around strainer, using your finger to rub off any excess loose egg whites that drop through. Gently tip egg into almost simmering water. Swirl gently with a wooden spoon for 10 seconds, just until egg begins to set. Repeat straining and tipping with remaining eggs. Cook, swirling occasionally, until egg whites are fully set but yolks are still soft, about 3 to 4 minutes maximum. Carefully lift eggs from pot with a slotted spoon and place them onto a plate lined with paper towel.
7. Assembling. Divide the fried rice into 4 shallow plates or bowl. Now divide the remaining ingredients: sweet potatoes, red onions, poached eggs, kimchi and avocados. Sprinkle with black sesame and chopped cilantro if desired, and enjoy while still lukewarm. Bon appétit!

Notes

* To make it gluten-free, make sure you use gluten-free soy sauce, as some of them contain traces of gluten.

** This kimchi bowl recipe would also work with regular cooked rice, white or brown. You can also create a variation to the recipe by replacing the rice with with quinoa or bulgur.

** For an easy version, consider making sunny side-up eggs instead!

Dairy-Free, Fall, Gluten-Free, Salads & Bowls, Spring, Sweet Potatoes, Vegetarian, Winter

Did you make this recipe?

Lastly, if you make this Kimchi Rice Bowl, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!