Couscous & Rice Kimchi Bites
Ingredients
Serves a group
Pasta & Grains
1 bowl of couscous, cooked
1 bowl of Basmati rice, mildly undercooked
Refrigerated
½ cup Kimchi, minced in processor
4 eggs
½ cup plant-based, zero sugar milk (we used almond milk)
Oils & Vinegar
1 tbsp olive oil
1 tbsp sesame oil
Condiments
1 tbsp soy sauce
Optional
1 can tuna in oil
Directions
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In a big pan or wok, heat up the olive oil on medium-low heat.
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Once the pan is ready, add couscous, basmati rice, and minced Kimchi and mix them up together.
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Once the rice mix is ready and warm, add the soy sauce and sesame oil to adjust the flavor.
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Turn the heat down to a minimum to keep them warm.
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Turn on the oven to warm up to 200 or 210 C.
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Batter the eggs with plant-based milk together in a bowl.
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In the mini cupcake baking pan, drop in sesame oil and olive oil.
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In 1 baking cup, add 1 tbsp of the rice mix and pour in the 1 tbsp egg mix.
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Once the oven and the baking pan are ready, off they go.
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It takes about 5 min for the eggs to be cooked. Don’t go anywhere too far.
