Chickpea Rice with Kimchi & 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.
Cook Time: 30 MINUTES
Serves: 2 to 4 PEOPLE
- 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.