Author: Wally Graeber (Hamama Team Happiness Member) 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 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 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 ! ]
