Kimchi and Avocado Brown Rice Bowl

• 98
  3 cups short-grain brown rice, cooked and warm

  Organic Short Grain Brown Rice98$7.89Buy from Lundberg Family Farms
• 97
  2 tbsp avocado oil

  Avocado Oil97$49.00Buy from Casa Ayla
• 90
  2 cloves garlic, minced

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 88
  1 cup kimchi, roughly chopped

  Biona Organic Kimchi 350g88$16.49Buy from British Essentials
• 86
  1 tbsp coconut aminos

  Coconut Aminos, Certified Organic86$10.68Buy from Wildly Organic
• 94
  2 eggs

  Eggs Organic94$7.75Buy from Creme de la Crop
• 73
  1 sushi nori sheet, cut into thin strips

  Sushi Nori, Organic73$7.95Buy from Country Life Natural Foods
• 1/4 tsp fine sea salt
• 1/4 tsp black pepper, freshly cracked

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1. 1

   Warm 1 tablespoon of avocado oil in a medium nonstick skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

2. 2

   Add the kimchi and coconut aminos to the skillet. Cook, stirring occasionally, for 3 to 4 minutes until the kimchi is warmed through and gently caramelized. Transfer to a bowl and set aside.

3. 3

   Warm the cooked short-grain brown rice with a splash of water in a small pot over low heat for 3 minutes, stirring occasionally, then divide evenly between two wide serving bowls.

4. 4

   Return the skillet to medium-high heat and add the remaining 1 tablespoon of avocado oil. Once shimmering, gently crack in the eggs, sprinkle with the salt and black pepper, and fry for 2 to 3 minutes until the whites are lacy and crisp but the yolks stay runny.

5. 5

   Arrange the sautéed kimchi alongside each portion of warm brown rice, slide a fried egg on top, and garnish with the sushi nori strips before serving immediately.