GOCHUJANG BROWN RICE BOWLS TOPPED WITH AVOCADO, BACON, SCALLIONS, AND FRIED EGGS

Gochujang Brown Rice Bowls Topped with Avocado, Bacon, Scallions, and Fried Eggs image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 cups cooked brown rice
3/4 cup Food Network Kitchen™ Inspirations Korean Gochujang Cooking Sauce
Kosher salt
4 strips bacon
1 teaspoon vegetable oil
4 large eggs
1 avocado, sliced
2 scallions, sliced
2 teaspoons toasted sesame oil
2 teaspoons black sesame seeds

Steps:

Toss together the rice and 1/2 cup of the Korean Gochujang Cooking Sauce in a medium bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes. Season with salt.
Meanwhile, cook the bacon in a large nonstick skillet over medium heat until browned and crispy, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain and then roughly chop.
Wipe out the skillet, add the oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt. Cover and cook until desired doneness. Remove from the heat.
Divide the hot rice among 4 bowls. Top each with an egg, avocado slices, bacon, the remaining cooking sauce and scallions. Drizzle each with 1/2 teaspoon of the sesame oil and sprinkle with the sesame seeds.