Inspired by Korean flavors, this spicy cabbage bowl is full of tangy flavor. Topped with a fried egg and avocado, and served over warm rice it’s simple, satisfying, and a perfect lunch or light dinner.

Preparation time: 30 minutes

What you need:

2 garlic cloves, minced

2 tablespoons rice vinegar (you can substitute with another white vinegar)

1 tablespoon sesame oil

1 teaspoon chili powder or chili flakes (less if you don’t’ like it too spicy)

2 teaspoons fish sauce

2 tablespoons sesame seeds

1 teaspoon sugar

½ teaspoon salt

12 oz (350g) Chinese cabbage, chopped (you can substitute with other cabbage)

1 tablespoon vegetable oil

4 large eggs

2 cups (400g) cooked white rice

1 avocado, peeled and sliced (optional)

How to do it:

Cook the rice according to package instructions

While the rice is cooking, chop Chinese cabbage in bite size pieces. In a large bowl, stir together the garlic, vinegar, sesame oil, chili, fish sauce, sesame seeds, sugar and ½ teaspoon salt. Add the cabbage and toss to coat. Taste and add more sesame oil, chili, fish sauce and salt  – until you like it.

Heat vegetable oil in a large pan over medium-high. Crack in the eggs and fry until egg white is firm. About 2 to 3 minutes.

Divide the rice amongst 4 serving bowls and top with the cabbage. Add the egg and the avocado slices on top.

It’s delicious when you break the egg and mix everything.  

Enjoy!