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Egg-And-Kimchi Rice Bowls
Ingredients
  • 2 cups kimchi
  • ⅓ cup rice wine vinegar
  • 6 cups cooked brown rice
  • Kosher salt
  • 4 strips bacon
  • 1 teaspoon vegetable oil
  • 4 large eggs
  • 1 avocado, pitted, peeled and sliced
  • 2 scallions, sliced
  • 2 teaspoons toasted sesame oil
Steps
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