10-Minute Kimchi and Cheddar Egg Rice Bowl
A rapid, high-protein skillet bowl featuring warm brown rice, tangy probiotic kimchi, wilted spinach, and rich scrambled eggs folded with mature cheddar. Fast, deeply satisfying, and designed for easy meal prep or quick home eating.
Prep
3 min
Cook
7 min
Total
10 min
Makes
1 serving
Created together. Shared with you.
Made by Becky + Lila
Becky created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
3 min
Cook
7 min
Total
10 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Wok · Large skillet
Time saver
Make Ahead: Cool completely before sealing in an airtight container. Reheat in the microwave for 90 seconds until hot throughout.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 6 steps complete
Next: Heat 1 tsp (5ml) of sesame oil…
- 01
Heat 1 tsp (5ml) of sesame oil…
Heat 1 tsp (5ml) of sesame oil in a non-stick frying pan or wok over medium heat for 1 minute until shimmering.
Look for: shimmering
Tap card to mark done - 02
Add 100g of kimchi and 50g of…
Add 100g of kimchi and 50g of fresh spinach to the pan. Saute for 2 minutes until the spinach is fully wilted and the kimchi is warm.
Look for: the spinach is fully wilted and the kimchi is warm
Tap card to mark done - 03
Microwaving a 125g pouch of cooked brown…
Microwaving a 125g pouch of cooked brown rice according to package directions for 60 seconds until steaming hot.
Look for: steaming hot
Tap card to mark done - 04
Push the kimchi and spinach mixture to…
Push the kimchi and spinach mixture to one side of the pan. Crack 3 large eggs directly into the empty side, whisking quickly with a spatula for 2 minutes until soft curds form.
Look for: soft curds form
Tap card to mark done - 05
Sprinkle 30g of grated mature cheddar cheese…
Sprinkle 30g of grated mature cheddar cheese over the eggs and gently fold together with the kimchi and spinach until melted.
Look for: melted
Tap card to mark done - 06
Transfer the warm brown rice into a…
Transfer the warm brown rice into a serving bowl or glass meal prep container, top with the kimchi and cheddar egg scramble, and serve immediately or store for up to 3 days.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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