Kimchi Breakfast Bowl, Strawberries and Cream, Sparkling Orange Agua Fresca

Prep Time 20

Cook Time 20

Servings

Calories 589kcal

1/3 cup Brown rice
2 tsp Extra-virgin olive oil
2 oz Chicken sausage sliced
½ cup Yellow onion thinly sliced
½ cup Bell pepper thinly sliced
2 cloves Garlic minced
1 tsp Fresh ginger peeled and minced
2 Scallions thinly sliced with white parts reserved for cooking and green parts for garnish
2 cups Baby spinach
4 Eggs
½ cup Kimchi chopped into bite sized pieces
1/2 Avocado sliced
½ tsp Black sesame seeds optional

Cook the brown rice according to package directions if not already prepared. Keep warm.
Heat half the oil in a large skillet over medium heat. Add chicken sausage and cook for 3–4 minutes until lightly browned.
Add onion, bell pepper, scallion whites, garlic, and ginger. Sauté for 4–5 minutes until softened and fragrant.
Stir in spinach and cook until wilted, about 1 minute. Remove mixture from the skillet and keep warm.
Heat the remaining oil in a nonstick skillet over medium-low heat. Crack in eggs and cook to your preferred doneness.
Portion the rice into bowls. Top with the sausage-vegetable mixture, kimchi, avocado slices, and eggs. Garnish with scallion and black sesame seeds if using.
Mix the ingredients for the agua fresca. Serve over ice if preferred.
Serve the kimchi bowl with strawberries & cream, and agua fresca.