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