Pork and Vegetable Rice Bowl

Kimchi adds spice and zing to this delicious one-bowl meal.

by Lori Rice
Pork and Rice Bowl with Kimchi - Photo by Lori Rice (HobbyFarms.com)
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.

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Garnish with sesame seeds before serving.


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