Micro Cabbage Kimchi Crispy Rice

carrot dinner ginger kimchi 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 ! ]

Also in Recipes

30-minute meals Avocado Black beans Brown Rice Cabbage Cilantro Corn Corn Tortillas dinner Easy Garlic Gluten Free Go-to Lunches Guacamole Hamama microgreens Jackfruit lunch Main Dishes Mango Quick Quinoa Red Onion Refreshing Cabbage Microgreens Vegan Vegetarian

Vegetarian Jackfruit Taco Bowl

July 13, 2020

Have you tried Jackfruit before? This unique fruit makes an amazing meat substitute, as it mimics pulled chicken or pork in both flavor and texture, especially when you pair it with your favorite taco fixin’s!

apple cider vinegar broccoli broccoli microgreens coleslaw cranberries crunchy go-to lunches pepitas plant-based red onion salad Salads salty Side Dishes side salad Sweet vegan veganaise

Broccoli Power Slaw

July 10, 2020

Did you know that adding more broccoli into your diet can improve your skin complexion, help with hair growth, and give you an energy boost?! Plus, it's loaded with 92 micrograms of vitamin K per cup. This Broccoli Power Slaw also pairs great as a side or topping on Allie's Southwest Black Bean Burger.

Banana Pepper Bell Pepper Celery Colorful Cucumber Feta Cheese Garbanzo Beans Go-to Lunch Greek Greek Yogurt Hamama Friends Healthy Herbs Kale Lunch Main Meal Microgreens Olive Oil Olives Poblano Pepper Radicchio Recipes Red Onion Salad Salads Scallions Tomatoes Vegetarian Zesty Microgreens

Vibrant Mediterranean Salad

July 09, 2020

Take your Summer Salad game to the next level with this vibrant, colorful, and healthy Mediterranean Salad!

Follow

Back to the top