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Korean Baked Just Egg and Rice - vegan breakfast

This Korean Baked Just Egg and Rice is a perfect breakfast for any day of the week, but I particularly love it for meal prep or a crowd. This recipe consists of vegan Just Egg, loaded with kimchi, seasoned carrots, scallions, sesame and beech mushrooms, baked to perfection and served over white rice with kimchi.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Breakfast
Ingredients Equipment Method

Ingredients
  

For white rice
  • 1 cup white rice Basmati, jasmine, or sushi rice works best
  • 2 cups water
Seasoned Veggies for Korean Baked Egg
  • 1 carrot, shredded
  • 2 tbsp scallions, thinly sliced
  • 3 oz white beech mushrooms can substitute mushroom of your choice
  • 1/2 tsp rice vinegar
  • 1/2 tsp toasted sesame oil
  • 1/2 tsp agave
  • 1 tsp soy sauce
Just Egg
  • 1 bottle of vegan Just Egg
  • 1/4 tsp black salt optional, but adds more of an egg-like flavor
Additional Toppings (optional)
  • 1/2 cup kimchi
  • 2 tbsp scallions, sliced thin
  • sriracha or other hot sauce

Equipment

  • baking sheet
  • mixing bowl
  • knife
  • grater
  • sauce pan

Method
 

Cook Your White Rice
  1. **Feel free to use a rice cooker instead!
  2. Place one cup of rice in a strainer, cover with water, drain, and repeat until water is clear
  3. Add rice and water to a medium sauce pan. Bring to a boil. Once boiling, lower the heat to a simmer. Cover pan with a lid.
  4. Simmer until water is completely absorbed. This will take about 15-20 minutes.
  5. When water has completely absorbed, remove from heat. Fluff rice with a fork and allow rice to rest with the lid on.
  6. **While rice is cooking, move ahead and prepare Korean Baked Just Egg
Make the Korean Baked Just Egg
  1. Preheat oven to 350 degrees F
  2. Prepare your veggies. Shred the carrot and slice the scallion into thin slices. Prepare your mushrooms by thoroughly washing them and removing the bottom of the stems (the hard, dirty part of the stem). Cut 1/4 cup of kimchi into smaller pieces and set aside.
    ingredients for Korean Baked Just Egg and rice
  3. Place the shredded carrots, sliced scallions, and mushrooms into a bowl. Add 1/2 tsp rice vinegar, 1/2 tsp sesame oil, 1/2 tsp agave, and 1 tsp soy sauce. Mix until evenly covered. Set aside.
    seasoning veggie for Korean Baked Just Egg and rice
  4. Now it's time to season your just egg. Add 1/4 tsp of black salt to the bottle of Just Egg. Tightly seal the lid and shake vigorously for at least 15 seconds or until evenly combined.
    adding black salt to Just Egg
  5. Spray your baking tray with non-stick spray or line it with parchment paper. Don't skip this step! Use an 8x8 baking tray if possible.
    **I prefer to use silicon baking tray AND spray them with a non-stick oil spray
  6. Pour the seasoned Just Egg evenly into the baking tray
    pouring just egg into baking sheets
  7. Evenly top with seasoned veggies, sliced kimchi, and sesame seeds
    just egg and veggies unbaked
  8. Place in preheated oven and bake for 20 minutes or until Just Egg is completely cooked. Use a fork to check the center to make sure the Just Egg is no longer liquidy.
    Korean Baked Just Egg
  9. When cooked through, remove Korean Just Egg from the oven and slice into 4 portions.
Put it all together
  1. Plate your rice (recipe makes four portions). Top each plate rice with 1/4 of the Korean baked Just Egg. Serve with extra kimchi and scallions. Enjoy!
    Korean Baked Just Egg and rice