Japanese-Inspired Breakfast Bowl
This cozy and nourishing Japanese-inspired breakfast bowl includes soft scrambled eggs, kimchi, steamed rice, and a Furikake-spiced edamame ground turkey. It's packed with protein, umami flavor, and gut-friendly ingredients—and it’s completely dairy-free, gluten-free, and refined sugar-free.
Ingredients
Rice:
- 1 cup cooked white rice warm or leftover
- 2 teaspoon rice vinegar
- 1 teaspoon date sugar or sweetener of choice
Soft Scrambled Eggs:
- 4 large eggs
- Pinch of salt
- Optional: a splash of non-dairy milk for extra creaminess
Furikake Edamame Ground Turkey:
- ½ lb ground turkey
- ½ cup shelled edamame
- ¼ cup shredded carrots
- 1 teaspoon sesame oil
- 1 teaspoon garlic minced
- 1 teaspoon date sugar
- 1 tablespoon coconut aminos
- 1 tablespoon Furikake seasoning
To Serve:
- ½ cup kimchi check that it’s gluten-free if needed
- Optional: scallions sesame seeds, or nori strips for garnish
- ½ Avocado
Instructions
Prep the Rice:
- If using leftover rice, warm it gently in a pan or microwave. Mix in the rice vinegar and date sugar. This gives it that slightly sweet, tangy flavor that’s common in Japanese rice dishes.
Cook the Soft Scrambled Eggs:
- Crack eggs into a nonstick pan over low heat. Stir continuously with a rubber spatula, gently folding as they begin to set. Keep moving them—don’t walk away! Gordon Ramsay calls scrambled eggs a “living vessel,” and ever since watching his tutorial, I’ve followed this method. The result is creamy, delicate eggs.
Make the Furikake Edamame Turkey:
- In a skillet, heat sesame oil and sauté shredded carrots for 1–2 minutes. Add garlic, edamame, and ground turkey. Cook until browned, then stir in coconut aminos, date sugar, and Furikake seasoning. Taste and adjust as needed.
Assemble Your Bowl:
- In a bowl, layer your seasoned rice, scrambled eggs, and furikake turkey mixture. Add a scoop of kimchi on the side and top with optional garnishes.