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Quick Facts:

Serves 4


2 cups short grain rice (jasmine or basmati)
1 red bell pepper, seeded and chopped in thin strips
1 cup finely julienned red cabbage
½ English cucumber, seeded and sliced
12 pickled carrot slices
2 handfuls of sprouts (like mung bean)
1 lb shiitake mushrooms, stems removed and sliced
1 lb baby bok choy, julienned
2 – 4 Tbsp rice bran oil
Kimchee Paste
4 eggs, fried
Toasted sesame oil
Kimchi Furikake Rice Seasoning, optional


1. Cook rice in a rice cooker.
2. Heat a little rice bran oil in small skillet. Add the mushrooms and a little salt and sauté the mushrooms until limp. Remove. Add bok choy to skillet, salt lightly and sauté for a couple of minutes until limp. Remove.
3. Add a little more oil to the skillet. Cook the eggs turning once until desired doneness.
4. Put rice in the center of a bowl. Place prepared vegetables decoratively in a large bowl. Put the egg on the rice and drizzle it all with sesame oil. Serve with Kimchee paste on the side.

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