Kimchi & Edamame Rice Bowl
From: Ian Seddon's Cookbook
🥘 Ingredients
- shelled edamame 5 oz
- scallions 2
- soy sauce or tamari 2 tsp
- Chinese black vinegar or rice vinegar 1 tsp
- toasted sesame oil 1 tsp
- roasted sesame seeds 2 tsp
- sheet of sushi-size nori or snack-size nori sheets 0.67-1 tbsp
- avocado oil or other neutral-flavored oil 2 tsp
- vegan kimchi 4 oz
- liquid Just Egg or homemade 0.67 cup
- cooked white rice 1 ½ cup
- medium ripe avocado 1
- Flaky
- Chinese chili crisp 0.5-1 tsp
If your sesame seeds are raw, toast them for the best flavor. To toast sesame seeds, heat a dry frying pan over medium heat. After a minute or two, add the sesame seeds and toast for 2 to 4 minutes, shaking the pan occasionally, until golden brown. Or, add to a rimmed sheet pan and toast in a 350ºF / 175ºC oven for 6 to 8 minutes. If you bought ingredients to make homemade Tofu Scramble, start the recipe by cooking the scramble and setting aside. Then cook the kimchi as listed in step 2 and transfer to a bowl. Gently fold some of the cooked Tofu Scramble into the kimchi and proceed with step 3. Add more scramble when serving as desired. If you don’t have ready-to-heat rice, start the recipe by cooking 5/8 cup dry rice according to your preferred method, referring to The Grains & Starches Handbook for ratios and cook times. If you have leftover Just Egg, try it on top of my Savory Oatmeal with Chili Crisp. Storage: This dish is best fresh, but if you have leftovers, store the kimchi & Just Egg separately from the seasoned edamame in the fridge for up to 3 days. Reheat the kimchi & egg and edamame in a nonstick pan (or in the microwave), and heat the rice per the package instructions. Assemble as listed in the last step right before serving. Nutrition boost: For even more protein, use more edamame. Season to taste with more soy sauce, vinegar, and sesame oil.
-
1Gather: shelled edamame , scallions , soy sauce or tamari , Chinese black vinegar or rice vinegar , toasted sesame oil , roasted sesame seeds , sheet of sushi-size nori or snack-size nori sheets , avocado oil or other neutral-flavored oil , vegan kimchi , liquid Just Egg or homemade , cooked white rice . For the optional toppings: medium ripe avocado , Flaky sea salt, Chinese chili crisp .
-
2Cook the edamame using the package instructions, or simply defrost: Add to a bowl of hot water and rest until thawed. Drain in a colander and shake to dry. Toss the edamame in a medium bowl with the scallions, soy sauce, vinegar if using, sesame oil, sesame seeds, and nori strips.
-
3Heat a medium nonstick frying pan over medium-high heat with the oil for a minute or two. Once hot, add the chopped kimchi. Cook for 2-3 minutes , or until it’s very fragrant and starting to dry out, shrinking a bit in size. If it starts to burn, lower the heat to medium.
-
4Pour in the Just Egg and stir until curds form, then cook undisturbed for 2 minutes to help brown. Toss and cook for 1 minute until golden brown on both sides. Remove from the heat.
-
5While this cooks, heat the rice using the package instructions. If using avocado, cut into chunks and season with a sprinkle of sesame seeds and a pinch of flaky sea salt, if desired.
-
6Assemble. Divide the seasoned edamame between bowls. Add the warm rice and the kimchi-fried Just Egg. Top with the avocado and/or a spoon of chili crisp if using, and sprinkle with sesame seeds.