Chickpea Rice with Kimchi and Soft Eggs
Banza tricolor rice adds a colorful and protein-packed kick to this spicy, sweet and completely delicious dish. Make sure to prepare your ice bath for the eggs ahead of time, so they stay soft and don't overcook.
- 1 bag tri-color Banza rice
- 2 tablespoons soy sauce or tamari
- 4 teaspoons finely chopped peeled ginger
- 1 tablespoon rice wine vinegar
- _ cup peanut oil, or other neutral oil
- 1 teaspoon sesame oil
- 1 8-ounce bunch kale, thick ribs removed, leaves torn into large pieces
- 2 large eggs
- 1 cup coarsely chopped kimchi, or to taste
- Sesame seeds, for serving
- In a small bowl, whisk together soy sauce, ginger, vinegar, peanut and sesame oils. Add salt to taste.
- Add 1/4 cup of water to a saucepan, bring to a boil and add kale. Cover pot and cook over medium heat until kale is tender, about 5 minutes. Remove kale to a small plate, wipe the saucepan clean and then cook Banza tricolor rice according to package instructions.
- Meanwhile, bring a medium pot filled with water to a boil. Using a slotted spoon, carefully lower eggs into water; boil 6 minutes. Immediately transfer eggs immediately to a bowl of ice water to cool.
- Place Banza rice in each of four bowls. Divide the kale and kimchee among the bowls, mounding both on top of the rice. Peel eggs and cut in half; place two halves on top of each bowl. Sprinkle each bowl with sesame seeds and then. spoon soy-ginger dressing over top.