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Kimchi Rice Bowl

Servings 2
Total Time 10 minutes

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 eggs
    Place 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 rice
    While eggs cook, cook rice in microwave as per packet instructions.
  • Prep salad
    Peel carrot into ribbons and cut radish into matchsticks. Peel eggs, cut into quarters and season with salt.
  • Make sesame mayo
    In a small bowl, combine mayonnaise and sesame oil.
  • Finish salad
    Arrange rice and spinach in bowls. Top with carrot ribbons, radish, eggs & kimchi. Dollop over sesame mayo. 
Calories: 316kcal