Breakfast · Korean · 5 min
Korean-Style Gochugaru Scrambled Eggs with Sautéed Spinach and Toasted Brown Rice
- Calories
- 103
- Protein
- 7g
- Carbs
- 10g
- Fat
- 4g
Ingredients
- 32.6 g Large eggs, whisked
- 69.6 g Spinach, raw
- 7.6 g Brown rice, raw
- 3g Garlic, minced
Method
- 01In a small non-stick pan over medium heat, lightly sauté the minced garlic until fragrant but not browned.
- 02Add the raw spinach to the pan, tossing gently until it just begins to wilt, then push it to the side.
- 03Lower the heat and pour in the whisked eggs. Use a spatula to move the eggs in soft, rhythmic strokes until they are light, fluffy, and just set.
- 04Fold in the cooked brown rice for a subtle, nutty crunch.
- 05Finish by dusting with a pinch of gochugaru (Korean chili flakes) for color and a gentle warmth. Plate immediately in a shallow bowl, ensuring the vibrant green spinach frames the golden, spicy scrambled eggs.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
