A Korean-inspired dish that’s simple, healthy, and customizable depending on the season. It’s also an affordable meal and the sauce can be made ahead of time to ensure speedy future preparations!
Recipe by minimalistbaker
3/4 cup short-grain brown or white rice, rinsed (soaking for 12-24 hours to speed cooking is optional*)
1 ½ cups water (if rice was soaked, reduce water by about 1/4 cup )
1 pinch sea salt
Veggies + Eggs
2-3 Tbsp sesame oil, DIVIDED (toasted for more flavor, untoasted works, too*)
3 cups packed mixed vegetables (such as finely shredded carrot, thinly sliced zucchini, or spinach)
1 heaping cup bean sprouts (if you can’t find, sub more mixed vegetables)
- Optional: If soaking rice, rinse, drain, and add to a mixing bowl and cover with cool water. Soak for 12 hours or overnight.
- For a quicker soak, cover in hot water for 1 hour.
- Then rinse and drain.
- To a medium saucepan, add cooking water (if you soaked your rice, start with 1 ¼ cups water as recipe is written), rinsed rice, and salt.