Here is a recipe that keeps well and helps boost the immune system for the “back to school” sicknesses! Also you can mix and match veggies to suit your families tastes.
If you want to keep it on the mild side, substitute Kimchi for Sauerkraut or just use less.
- 1–2 Tablespoon oil (peanut oil gives this great flavor!)
- ½ cup onion- diced
- 1/4 teaspoon ginger powder or 1 teaspoon fresh
- 1 cup chopped veggies of your choice: mushrooms, red bell pepper, zucchini, peas, carrots
- ½ cup Kimchi- chopped
- 2 cups cooked rice
- ½ teaspoon soy sauce (optional, only if necessary)
- pepper to taste
- ¼ cup chopped scallions
- 1/4 cup cilantro
- 2 large eggs
- 1–2 Tablespoons oil for frying eggs
- 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.)Add salt, taste and adjust kimchi adds a lot of saltiness, so add salt sparingly and to taste, as each 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.
- Wipe the skillet out with a paper towel and add 2 tablespoons of oil to the pan heat over medium heat.
- Crack the eggs (or tofu) into the skillet, sprinkle with a pinch of salt. Cook until the egg white is cooked through and the yolk is just set (or flip to cook over easy).
- Place each egg on top of rice. Sprinkle with cilantro and a generous squirt of Sriracha sauce.Serve immediately, breaking the yolk and letting it sauce your rice
– Hannah, Premier Palate Meal Prep