Kimchi Rice Bowl
Ingredients
- 2 eggs
- 250 g precooked brown rice & quinoa mix or 2x 125g cups
- 1 carrot peeled into ribbons
- 2 radish cut into matchsticks
- 50 g baby spinach
- 50 g kimchi
- 2 Tbsp mayonnaise
- ½ tsp sesame oil
Instructions
- Boil eggsPlace eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3 minutes (soft boiled) or 4-6 minutes (hard boiled).
- Heat riceWhile eggs cook, cook rice in microwave as per packet instructions.
- Prep saladPeel carrot into ribbons and cut radish into matchsticks. Peel eggs, cut into quarters and season with salt.
- Make sesame mayoIn a small bowl, combine mayonnaise and sesame oil.
- Finish saladArrange rice and spinach in bowls. Top with carrot ribbons, radish, eggs & kimchi. Dollop over sesame mayo.
