
Brown rice bowl with poached egg and fermented vegetables
A balanced lunch bowl with brown rice, edamame and kimchi, built to add dietary diversity that supports the gut microbiome.
Ingredients
For 1 serving
Instructions
- 1
Cook the brown rice according to the package instructions.
- 2
Poach the egg in a pan of simmering water with a splash of vinegar, for 3 minutes.
- 3
Grate the carrots.
- 4
In a bowl, arrange the rice, edamame, grated carrots and kimchi.
- 5
Place the poached egg in the center, sprinkle with sesame seeds and drizzle with soy sauce.
- 6
Serve immediately.
Tips
- Add a splash of vinegar to the poaching water to help the egg white set properly.
- Check the kimchi label — some brands pasteurize it, which destroys the live bacteria.
- Cook a big batch of brown rice to use across several meals during the week.
Variations
- Higher-protein version: add 100g of grilled chicken or tofu.
- Egg-free version: swap for roasted chickpeas for a fully plant-based version.
Kimchi and other fermented vegetables are one of the levers mentioned in our guide on the gut microbiome and weight loss for adding everyday bacterial diversity to your diet.
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