For those looking for healthy lunch or dinner ideas, this Kimchi Steamed Veggies and Rice dish is an incredibly easy and delicious option. This Asian inspired plate is entirely steamed aside from the kimchi and avocado. The beauty is no one ingredient is required, either. Feel free to substitute any ingredient!

kimchi steamed rice and veggies

Steamed Rice & Veggies

The rice was cooked in my favorite rice cooker from Tiger found on Amazon. In the cooker I added umami seasoning, then mixed in toasted sesame oil, soy sauce, and chopped green onions during steaming.

To steam the vegetables, I used my Our Place pan. I LOVE this pan for so many reasons. Aside from it being incredibly aesthetic on my stovetop, it has a steamer basket that steams my vegetables with ease. The cleanup is super easy, and the cooking time is minimal.

kimchi steamed rice and veggies

Healthy & Easy

I love steaming my foods because it is easy and requires minimal cleanup. Nutrition wise, steaming vegetables tends to keep the most nutrients in tact. This varies vegetable by vegetable – but steaming is the gentlest way to cook your veggies and generally healthiest. Feel free to sub any of these vegetables. This plate can be customized 100% to your preferences.

{If you like this recipe, you’ll love my KELP NOODLE LO MEIN and my ASIAN TACOS.}

kimchi steamed rice and veggies

Kimchi Steamed Rice and Veggies

Yield: 1 plate
Steamed Rice and Asian Vegetables alongside kimchi and avocado.
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Ingredients

Rice

  • ½ cup rice
  • ½ cup water
  • 1 tbsp umami seasoning, optional
  • 1 tbsp toasted sesame oil
  • 1-2 tbsp soy sauce
  • ¼ tsp sea salt
  • 1 stalk green onion

Veggies

  • ¼ cup chopped mushrooms, I like cremini and/or shiitake
  • ¼ red bell pepper, vertically sliced
  • ¼ green bell pepper, vertically sliced
  • ¼ cup broccoli
  • ¼ cup shredded green cabbage
  • 1 slices watermelon radish
  • ¼ avocado, thinly diced into cubes
  • sesame seeds, topping

Instructions
 

  • Add 1/2 cup of rice to your rice cooker. Wash 2-3 times. Add 1/2 cup of water and your umami seasoning, then start your rice cooker.
  • Prep your vegetables. Add an inch or two of water to your pan, top with a steamer basket, and keep covered. Once the water starts to lightly boil (temperature should be set to medium high) add your vegetables!
  • Keep covered and stir occasionally. If you're not able to fit all the veggies in your steamer rack at once that's fine, you can do several rounds. You don't want your rack to be too crowded, but slight crowding is totally fine. Veggies should be done after 8-10 minutes, or until fork tender.
  • When your rice is done, mix in your sesame oil, soy sauce, sea salt, and green onions quickly before too much steam is let out. Let sit until you're ready to eat.
  • Serve your rice with the veggies, fresh kimchi, avocado, and topped with sesame seeds. Enjoy!
Author: Annie Kimmelman