Micro Cabbage Kimchi Crispy Rice

carrot dinner ginger kimchi Main Dishes millet onion Red Cabbage Microgreens rice scallion soy sauce tofu

February 03, 2020

Author: Wally Graeber (Hamama Team Happiness Member)

Prep: 5 min
Cook: 15 min
Makes: 2 servings (Scalable on Feasting at Home)

A no frills lunch favorite. I also mixed in some millet for a diversity of textures. Would love to hear if anyone else has different ways to make a kimchi fried rice bowl too!

Wally Graeber‎‎_Micro Cabbage Kimchi Crispy Rice_HamamaRecipes_2.1.20

Ingredients:

- 1–2 tablespoons oil (peanut oil gives this great flavor!)
- ½ cup onion- diced
- 2 teaspoons finely chopped ginger
- 1–2 cups chopped veggies – mushrooms, red bell pepper, zucchini, peas, carrots
- ½ cup kimchi– chopped, more to taste.
- 2 cups cooked, chilled rice (or millet)
- ½ teaspoon soy sauce or aminos (optional, only if necessary)
- 1/2 teaspoon bonito granules (optional, but yummy!)
salt and pepper to taste
- ¼ cup chopped scallions
- ⅛ cup cilantro
- 2 large eggs, poached, fried – or top with crispy tofu!
- Garnish with sriracha or hot sauce
- 2 sections of a HAMAMA Red Cabbage microgreen Seed Quilt

Instructions:

In a large skillet, heat the oil over medium-high heat. Add onion and saute for 2-3 minutes, stirring, then turn heat down to medium. Add ginger and veggies. Saute until ginger is fragrant and veggies are tender, stirring often, about 5-7 minutes.
Add chopped kimchi, and cook until heated through, about 1-2 minutes. Add rice, and continue cooking and stirring until warm and combined, about 3 more minutes.(Add a bit more oil or a little water if too dry.) Taste and adjust flavor by adding soy sauce, salt, bonito granules as desired. (*Kimchi adds a lot of saltiness, so add salt sparingly and to taste, as each kimchi is different. If tasting bland, add soy sauce.) Stir in the scallions.
You could also stir in a handful of greens at this point, like baby spinach or arugula.
Divide among two large bowls.
Top with fried or poached egg. Sprinkle with cilantro and a generous squirt of Sriracha sauce. Serve immediately, breaking the yolk and letting act as a sauce over the rice.

[Recipe inspiration from Feasting at Home ! ]

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