Serving for two:
INGREDIENTS FOR BOWLS:
1 c brown rice
1 head broccoli
2 tbsp olive oil
1 c chopped shiitake mushrooms
1 tsp soy sauce
1 c kimchi
1/2 red pepper- finely sliced
2 carrots- finely sliced
1 watermelon radish
1 persian cucumber-thinly sliced
2 egg yokes
1 tsp fresno chili- finely sliced
1 tbsp fresh mint
1 tsp sesame seeds
1 tsp green onions- finely sliced
INGREDIENTS FOR MISO GINGER DRESSING:
1/4 c peanut oil
1/4 c rice vinegar
3 tbsp white miso
1 tbsp dark sesame oil
2 carrots, roughly chopped
2 inch long piece of fresh ginger, roughly chopped
a pinch of both salt & freshly ground black pepper
**Put all ingredients into a food processor and pulse a few times to mince carrots. Once carrots are minced, allow food processor to go on hight for a minute or two- until the mixture is silky smooth. Add 1 tsp of warm water at a time, if you desire a smoother texture.
Cook brown rice according to package directions- once cooked, set aside.
Meanwhile, wash and chop broccoli and shiitake mushrooms.
Heat cast iron to medium/high heat. Add 1 tbsp olive oil, allow to heat then add broccoli. Cover to steam and allow to cook for 3-5 minutes (depending on how you like your broccoli). Add a dash of salt, mix and take off the heat- set aside.
Add another tbsp of olive oil to the same cast iron. Add sliced shiitake mushrooms and allow to cook for 2 mins on medium heat. Flip the mushrooms and add 1 tsp soy sauce. Mix to make sure everything is evenly cooked. Take off heat and set aside.
Wash and finely slice red pepper, carrots, watermelon radish and cucumber.
Once everything is ready- time to assemble the bowl.
Evenly distribute the cooked rice between two bowls. Add the sautéed broccoli, shiitake mushrooms, sliced red peppers, carrots, watermelon radish, cucumber and kimchi. Crack two eggs- using only the yoke, place one in each bowl. Add Fresno chili slices, fresh mint, green onion and sesame seeds.
When ready to eat, crack the yoke and add one tbsp of the Miso Ginger dressing and mix well.
Enjoy!