Fermented vegetables are super good for your gut, and can be tasty too. One of my favorites is kimchi, a Korean condiment that is made of mostly cabbage. It’s salty, spicy, and pungent.

You can make it yourself if you’re ambitious, but you can buy a jar in the Asian aisle of your local supermarket, or if you’re lucky enough to have an Asian grocery store near you, that’s a great place to start.

I love rice bowls. They’re easy to pile on all the veg, and you can add whatever protein you like. In this case, I added a fried egg. For the veg, I used zucchini and mushrooms in addition to the kimchi and sautéed them in Ava Jane’s Kitchen Avocado Oil with some soy sauce and ginger. A little Hot Roasted Garlic never hurt anyone, so a little of that too.

With leftover rice, this meal took me about 15 minutes to make and is delicious and healthy as well. It’s also an easy dish to make just one or two servings of when you’re hungry.

Kimchi Rice Bowl

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Prep Time: 15 minutes
Servings: 1
Calories: 450kcal



  • Put the rice in a serving dish and set aside.
  • Heat the oil over medium-low heat and add the garlic and ginger. Sauté for about a minute.
  • Add the veggies and cook until soft. Add the soy sauce and hot roasted garlic.
  • Transfer the veggies to the bowl with the rice, leaving as much oil as possible — if necessary, add a little more to the pan.
  • Turn the heat up to medium-high and add the egg. Fry to your liking, and add this, along with the kimchi to the bowl.
  • Serve immediately.


Calories: 450kcal | Carbohydrates: 28g | Protein: 12g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 1232mg | Potassium: 379mg | Fiber: 2g | Sugar: 2g | Vitamin A: 621IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 3mg