Kimchi Steamed Rice and Veggies
Steamed Rice and Asian Vegetables alongside kimchi and avocado.
Servings: 1 plate
Ingredients
Rice
- 1/2 cup rice
- 1/2 cup water
- 1 tbsp umami seasoning optional
- 1 tbsp toasted sesame oil
- 1-2 tbsp soy sauce
- 1/4 tsp sea salt
- 1 stalk green onion
Veggies
- 1/4 cup chopped mushrooms I like cremini and/or shiitake
- 1/4 red bell pepper, vertically sliced
- 1/4 green bell pepper, vertically sliced
- 1/4 cup broccoli
- 1/4 cup shredded green cabbage
- 1 slices watermelon radish
- 1/4 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!