Step By Step
- Thaw the frozen Sunnyside Up Egg in the refrigerator overnight or submerge inside package in a hot bath for 5 minutes. If using hot water bath make sure to dry excess water.
- Open and remove the parchment paper linings off each of the eggs. This keeps the eggs separated in packaging and is NOT for consumption. The egg is encased in thin layers of tofu skin; this skin in edible and does not need to be removed.
- Heat a skillet to medium heat and add oil. Sauté egg for 1 minute, flipping midway. Remove from heat.
- Mix the hot cooked rice with the soy sauce, butter, and sesame oil.
- Spoon the rice into a serving bowl. Top with the nori, egg, kimchi, and green onion, and enjoy!
Discover a deliciously satisfying meal with our Egg Rice Bowl with Kimchi, where bold flavors and plant-based ingredients come together in perfect harmony. This easy-to-make recipe features fluffy rice enhanced with soy sauce, vegan butter, and sesame oil, creating a savory foundation for vibrant toppings. Beleaf Plant-Based Sunnyside Up Eggs add protein and texture, while vegan kimchi provides a spicy kick. Garnished with chopped nori and fresh green onions, this dish is a flavorful and nourishing option for any meal. Dive into a comforting bowl of goodness that’s quick to prepare and delightful to eat!
Step By Step
- Thaw the frozen Sunnyside Up Egg in the refrigerator overnight or submerge inside package in a hot bath for 5 minutes. If using hot water bath make sure to dry excess water.
- Open and remove the parchment paper linings off each of the eggs. This keeps the eggs separated in packaging and is NOT for consumption. The egg is encased in thin layers of tofu skin; this skin in edible and does not need to be removed.
- Heat a skillet to medium heat and add oil. Sauté egg for 1 minute, flipping midway. Remove from heat.
- Mix the hot cooked rice with the soy sauce, butter, and sesame oil.
- Spoon the rice into a serving bowl. Top with the nori, egg, kimchi, and green onion, and enjoy!
