Korean Breakfast Burrito
We thought that breakfast needed a facelift so we created this Korean Breakfast Burrito. Spice up your morning with some tangy kale and kimchi eggs next to sweet/spicy gochujang rice, all wrapped up in the ever-dependable tortilla.
Ingredients
Cooking Instructions
step 1
Finely dice Yellow Onion (1). Destem the Kale (2 cups) and cut into 1-inch strips.
step 2
Crack Eggland's Best Classic Eggs (4) into a medium bowl scramble them using a whisk or a fork.
step 3
Coat the bottom of a large frypan with Oil (3 Tbsp) and heat over medium until shimmering. Add onion and cook until browned, about 10 minutes, then add the Kale strips and stir until Kale begins to wilt, which will happen quickly.
step 4
Reduce frypan heat to low and add the eggs, keep the eggs moving around the pan. Add Kimchi (4 Tbsp), continue to stir, and cook for another 2 minutes. Taste and season with Salt (to taste) and Ground Black Pepper (to taste) as necessary.
step 5
In a medium bowl, combine the cooked White Rice (2 2/3 Tbsp) with Gochujang (1 Tbsp) using a fork.
step 6
Make your burrito by adding rice and egg to a Tortillas (2). Roll your burrito and enjoy!