Do you ever run out of dinner ideas when planning meals for the week? I certainly do, and when that happens, I always come back to this simple Korean-inspired rice bowl recipe. It is delicious, kid-friendly and nutritious, no wonder I make this all the time! Even my picky eater clears the bowl (except avocados, but I let it go), which makes me a happy cook.
Traditional Korean cuisine does not use Avocados, but they indeed go very well with rice, soy sauce, and roasted seaweed. This rice bowl almost tastes like a California roll, but with eggs and bacon! So this recipe is not only perfect for busy weeknight dinner, it is also great for breakfast. Let’s begin!
Ingredients (2 servings)
- 1 Cup Medium-grain white rice
- 1.25 Cups Water
- 6 Strips of bacon
- 4 Eggs
- 1 Avocado
- 1/2 Cup Shredded dried seaweed
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
Cook with the lid on 
Turn the heat down once it starts boiling
First, we need to cook the rice. Put 1 cup of medium-grain white rice with 1.25 cups of water and cook it on high with the lid on. It’s important to keep the lid on while the rice is cooking to minimize the steam from escaping. Once the water starts boiling, turn the heat down to low and let it simmer for 20 minutes. I also have a detailed recipe for making other types of rice, including brown and black rice. You can check out the post here.
Once the rice is on the stove, it is time to prepare the the toppings for the rice bowl. Preheat the pan on medium heat and fry the bacon until they are brown and crispy. If you would like to take a short cut, you can use store bought fully cooked bacon. Once the bacon is ready, give it a rough chop to crumble the bacon. Then, take a few pieces of the bacon bits and taste them to make sure they are really well done. (It’s one of the perks of being a cook!) Set aside.
After absorbing most of the bacon grease paper towels, crack in the eggs and fry them sunny side up. I love the creamy taste of runny yokes with fresh cooked rice. When the eggs are done, set them aside with the bacon.
Next, it’s time for the star of this recipe. Avocado! Not only do the avocados taste great, they are very nutritious with good fat, vitamins and fiber. Take a ripe avocado, cut it in half and remove the seed. Cut it into 1/4 inch thick slices, then set aside.
About now, the rice should be almost done cooking, turn off the heat and let it rest with the lid on. The last ingredient you need to prepare is the roasted dried seaweed. I love how the roasted seaweed snacks became so accessible in the U.S. in recent years. I have found them at major grocery stores, as well as at Target! For this recipe, use plain roasted seaweed without any added flavors. I like to shred the seaweed using kitchen scissors and cut it like you would a piece of paper. Cut it into thin shreds that are about 3 inches long and 1/4 inch wide.
The rice should be fully cooked and fluffy by now, and it’s time to assemble your rice bowl. First, put the rice into a bowl, then add crumbled bacon, avocados, eggs and seaweed. Lastly, top it off with a half tablespoon of soy sauce and sesame oil per serving. With a sprinkle of toasted sesame seeds, it’s now ready for you to enjoy!
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Rice Bowl with Avocado, Eggs and Bacon
Ingredients
- 1 Cup Rice medium grain white
- 1¼ Cups Water
- 6 strips Bacon
- 4 Eggs large
- 1 Avocado
- 1 package Seaweed snack roasted, plain
- 1 Tbsp Soy sauce
- 1 Tbsp Sesame oil
- 1 tsp Sesame seeds toasted
Instructions
- Rinse the rice, then add the rice and water to a medium sauce pan. Close the lid and cook it on high heat until the water starts to boil. Turn the heat to low and let it simmer for 20 minutes. Turn off the heat and let it rest for 5 minutes.
- Preheat the pan on medium and cook 6 strips of bacon. Crumble the bacon.
- Fry 4 eggs, sunny side up, with just enough bacon grease to coat the pan.
- Cut the avocado in half, remove the pit, and cut it into 1/4 inch thick slices.
- Using kitchen scissors, shred the seaweed snack into 1/4 inch strips.
- Add 1/2 Tbsp of soy sauce and sesame oil to each bowl.
- Sprinkle the toasted sesame seeds.
Notes
- To make this recipe gluten-free, use gluten-free soy sauce.
- You can substitute the white rice with brown rice. The brown rice will need to cook longer.
- For a shortcut, use store-bought fully-cooked bacon.
