Micro Cabbage Kimchi Crispy Rice
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!
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
- 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.
Leave a comment
Comments will be approved before showing up.
Also in Recipes
Tangy BBQ Chicken Chopped Salad
Sometimes salads can get a bit boring or repetitive, but this is one salad you’ll be wanting to make over and over again! Tangy, refreshing, bold, and tot
Prep: 5 minCook: 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...&media=//cdn.shopify.com/s/files/1/2099/1305/articles/Wally_Graeber__Micro_Cabbage_Kimchi_Crispy_Rice_HamamaRecipes_2.1_600x.jpg?v=1580408311){kind=link}