Veggie Packed Rice That Actually Tastes Good (Fiber Maxing!!!)
Veggie Packed Rice That Actually Tastes Good (Fiber Maxing!!!)
Ingredients
- 10 garlic, finely minced
- 2 shallots, small, finely minced
- 2 cups shiitake mushrooms, finely chopped
- 2 cups bok choy, finely chopped
- 2 cups spinach, finely chopped
- 1 cup kimchi, finely chopped
- 2 tablespoons oil
- 1 teaspoon gochujang
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 2 cups hot rice
- as needed roasted sesame seeds, for garnish
Instructions
- 1
Finely mince the 10 cloves of garlic and 2 small shallots. Finely chop the 2 cups of shiitake mushrooms, 2 cups of bok choy, 2 cups of spinach, and 1 cup of kimchi. Set aside.
⏱️ 10 min
- 2
Heat 2 tablespoons of oil in a large pan or wok over medium-high heat until hot. Add the minced garlic and shallots and sauté for 1 to 2 minutes until fragrant.
⏱️ 2 min
- 3
Add the finely chopped shiitake mushrooms to the pan and continue to sauté for another 3 to 4 minutes until the mushrooms have softened.
⏱️ 4 min
- 4
Incorporate the chopped spinach and bok choy into the pan. Sauté until the greens are wilted, about 1 to 2 minutes.
⏱️ 2 min
- 5
Stir in the chopped kimchi, 1 teaspoon of gochujang, 1 teaspoon of sugar, and 1 tablespoon of soy sauce. Mix all ingredients thoroughly, ensuring the flavors are well combined.
⏱️ 2 min
- 6
Add the 2 cups of hot rice to the pan with the vegetable mixture. Mix until all ingredients are well incorporated and the rice is evenly coated.
⏱️ 3 min
- 7
Serve the veggie-packed rice immediately, garnished with roasted sesame seeds as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Veggie Packed Rice That Actually Tastes Good (Fiber Maxing!!!)
- 10 garlic, finely minced
- 2 shallots, small, finely minced
- 2 cups shiitake mushrooms, finely chopped
- 2 cups bok choy, finely chopped
- 2 cups spinach, finely chopped
- 1 cup kimchi, finely chopped
- 2 tablespoons oil
- 1 teaspoon gochujang
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 2 cups hot rice
- as needed roasted sesame seeds, for garnish
Instructions
- 1
Finely mince the 10 cloves of garlic and 2 small shallots. Finely chop the 2 cups of shiitake mushrooms, 2 cups of bok choy, 2 cups of spinach, and 1 cup of kimchi. Set aside.
⏱️ 10 min - 2
Heat 2 tablespoons of oil in a large pan or wok over medium-high heat until hot. Add the minced garlic and shallots and sauté for 1 to 2 minutes until fragrant.
⏱️ 2 min - 3
Add the finely chopped shiitake mushrooms to the pan and continue to sauté for another 3 to 4 minutes until the mushrooms have softened.
⏱️ 4 min - 4
Incorporate the chopped spinach and bok choy into the pan. Sauté until the greens are wilted, about 1 to 2 minutes.
⏱️ 2 min - 5
Stir in the chopped kimchi, 1 teaspoon of gochujang, 1 teaspoon of sugar, and 1 tablespoon of soy sauce. Mix all ingredients thoroughly, ensuring the flavors are well combined.
⏱️ 2 min - 6
Add the 2 cups of hot rice to the pan with the vegetable mixture. Mix until all ingredients are well incorporated and the rice is evenly coated.
⏱️ 3 min - 7
Serve the veggie-packed rice immediately, garnished with roasted sesame seeds as desired.
⏱️ 1 min