Photo by Lori Rice
Kimchi can be used as a spicy, tangy condiment for rice and noodle dishes. It adds a burst of flavor to this rice bowl, which uses a variety of garden vegetables. You can enjoy a vegetarian version or add pork or chicken, as called for in this recipe.
Yield: 4 servings
- 1 T. olive oil
- 2 cloves garlic, peeled and minced
- 2 medium carrots, peeled and julienned
- 2 small zucchini, julienned
- 3 green onions, sliced
- 1 tsp. sesame oil
- 2 tsp. soy sauce
- 3 cups cooked white or brown rice
- 4 to 6 ounces cooked pork or chicken, shredded
- 2 cups kimchi
- sesame seeds for garnish
In large skillet or wok over medium-high heat, heat oil. Add garlic, then carrots and zucchini. Cook, stirring often, for about 3 minutes or until vegetables just begin to soften.
Remove skillet from heat and add green onions, sesame oil and soy sauce. Stir to combine.
To prepare rice bowls, add 3/4 cup rice to each bowl. Top rice with about 1/2 to 3/4 cup vegetables. Add 1 to 2 ounces pork or chicken and 1/2 cup kimchi to each bowl.
Garnish with sesame seeds before serving.