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Inspired by a recipe from Kim Kasner Stone, Lisa and Susan designed this lower inflammatory Bibimbap to target fatigue, peripheral neuropathy, and chemo brain. This dish is packed with Vitamins A and C, calcium, and iron, and the fried eggs bring folate, protein, and choline to the table, which are very important for maintaining nerve health and brain function.

Serves 4

1 cup jasmine brown rice, rinsed

2 tablespoons olive oil, divided

1 bunch kale or spinach, roughly-chopped

1 bell pepper, seeded and cut into slices

1 garlic clove, minced

1/2 teaspoon salt

4 large eggs (shells rinsed)

1 avocado, sliced

1 tablespoon tamari

sriracha or hot sauce, optional

1. In a medium saucepan, bring 2 cups of water and 1 cup of rice to a boil over high heat. Lower heat to a simmer, cover, and cook until water is absorbed (about 20-30 minutes). Set aside.

2. Meanwhile, heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add kale or spinach, bell pepper, garlic, and salt, and cook 3-5 minutes, or until kale is wilted. Remove vegetables from the pan and set aside, keeping warm.

3. Add remaining olive oil to the same pan and fry eggs to desired doneness.

4. Divide rice into 4 bowls. Top with sautéed vegetables, eggs, and avocado. Drizzle lightly with tamari and add sriracha or hot sauce to taste.

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