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 ! ]

Comments will be approved before showing up.

Also in Recipes

avocado black beans burrito bowl cilantro cuban dinner Energizing Kale Hispanic Heritage latin latin food Main Dish Main Dishes Main Meals One-Pot Dinner pico de gallo plant-based Quick Dinners sweet potato vegan vegetarian

Cuban Inspired Burrito Bowl

September 18, 2020

This flavorful Cuban-inspired burrito bowl is the perfect plant-powered alternative to feed your Cuban cuisine cravings! Makes easy leftovers for lunches on-the go and dinner reboots!

Appetizers Black Beans Boiling Water Cilantro Corn Dipping Sauce Dough Flour Hamama Microgreens Hispanic Heritage Homemade Hot Sauce Jalapeno Mexican Fiesta Seasoning Mexican Food Mexican Potstickers Microgreens Olive Oil Onion Pepper Potsticker Dough Potstickers Quick Bites Red Onion Salt Sides & Salads Sour Cream Sunflower Oil Tomato Vegetarian Water

Mexican Potstickers

September 16, 2020

Indulge in these mouth-watering Mexican Potstickers to celebrate Hispanic Heritage month! Share with family and friends at your next fiesta! 🌱🎉

beef broccoli microgreens cheese chipotle cilantro corn fiesta garlic gluten free Ground Beef hamama hamama microgreens hispanic hot sauce latin Main Dishes Mexican Mexico olive oil onion peppers poblano peppers quick bites radish radish microgreens rice salsa Southwest spicy stuffed peppers tomato

Chiles Rellenos (Southwest Stuffed Poblano Peppers)

September 14, 2020

Enjoy the flavors of Mexico at home with this mouth-watering version of Chiles Rellenos.

Follow

Back to the top