I often make a rice bowl dish for my lunch. I first check what’s in the fridge, then decide what to cook. Today I had Kimchi and some leftover Pork Mince. My first choice was this simple stir-fry. I wished if I had Garlic Chives, but I didn’t have any. I used Spring Onion instead. I added a microwaved Egg. This rice bowl was delicious!

Makes

1 Serving

Ingredients

100 to 125g Pork Mince
2 thin slices Ginger *finely chopped
1 small clove Garlic *finely chopped
*Note: You can use grated Ginger and Garlic instead
1 Spring Onion *finely hopped, OR some Garlic Chives
1/2 teaspoon Sesame Oil
Salt & White Pepper
1/4 cup Wombok Kimchi *cut into bite-size pieces if large
1/2 tablespoon Soy Sauce
1/2 tablespoon Mirin *OR 1/2 teaspoon Sugar
1 serving warm Cooked Rice
1 softly cooked Egg *boiled, poached, microwaved, etc.

Method
  1. Prepare all ingredients before you start cooking. To make a softly cooked Egg, I microwaved the Egg that was placed in water in a cup.
  2. Heat Sesame Oil, Ginger and Garlic in a small frying pan over medium heat, add Pork Mince, and stir until cooked. Lightly season with Salt & White Pepper.
  3. Add Spring Onion and Kimchi, and stir, then add Soy Sauce and Mirin (OR Sugar), and stir to combine.
  4. Half fill a bowl with warm Cooked Rice and cover it with the Pork mixture, place the softly cooked Egg, and enjoy. *Note: I added some Crispy Chilli Oil on top.