Be Bop Breakfast | PCC Natural Markets

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Be Bop Breakfast

Serves: 2

Your rating: None (4 votes)
Your rating: None (4 votes)

A spin-off on the traditional Korean Bibimbap.


Optional condiments

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Heat a large skillet (cast iron is perfect) over medium heat and add 2 teaspoons butter; add green onions. When they are bright green, add rice. Stir until it is thoroughly heated. Divide rice between 2 large bowls. Sprinkle rice with a little bit of tamari, if desired.

Add 2 more teaspoons butter in the skillet. Add kale and toss until wilted and glistening. Put 2 tablespoons water in the skillet and cover; cook until water is gone and kale is tender. Divide kale into the bowls with the rice. Sprinkle kale with a little bit of vinegar, if desired.

Add remaining butter to the skillet and heat until it sizzles a little. Add eggs and cook until whites are no longer transparent; flip each egg. Cook until desired doneness.

Put 1 egg into each rice bowl. If you like, add kimchi or sauerkraut, and dress all with a drizzle of Thai chili sauce.

Recipe by Cynthia Lair,, former PCC Cooks instructor

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