Sometimes when I wake up, I’m just ravenous. As if I haven’t eaten for days and all I want is a filling, easy but savory meal. This breakfast comes from my childhood days of being a Korean kid, most of you Koreans know what I’m talking about. Egg over rice and soy sauce. MMMMM-HMMMM, oh YOU know. This version is slightly fancified for my more “mature” taste buds but still easy to whip up when your stomach is growling at you to feed it. Of course you can eat it veggie style without the bacon or for lunch, or dinner.
Egg over Kale and Rice with a side of Bacon
1/2 cup of cooked sushi rice (or brown rice if you wish)
1 tablespoon olive oil
1 cup of chopped kale
2 strips of bacon
3 tablespoons soy sauce
1 tablespoon sesame seed oil
1/2 – 1 tablespoon sambal olek (depending on your preference for heat)
1 tablespoon chopped scallions
Begin cooking your bacon, while that’s cooking, pour 1 tablespoon of olive oil in a pan and lightly sauté your kale with some salt and pepper. Once your bacon and kale are fully cooked, set aside.
Make the sauce. Mix the soy sauce, sesame seed oil, sambal olek together in a small bowl and whisk together. Set aside.
Pan fry your egg to the consistency that you like, but make sure that your yolk is semi runny.
Place the rice in a semi-shallow bowl, top with kale, bacon, and lastly the egg. Drizzle the sauce over the entire dish.
Just before eating, mix everything together. The sauce gets mixed with the yolk of the egg over the rice which makes it extra delicious.