prep time
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cook time
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WHAT YOU'LL NEED
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Minute Rice® Premium Long Grain White Rice, cooked | ||
2 cups | ||
2 | mini cucumbers, thinly sliced | |
1 | sugar | |
1/4 cup | white wine vinegar | |
Salt & Pepper | ||
2 | portabello mushrooms, sliced | |
2 cups | chopped kale | |
1/4 cup | light soy sauce | |
1/2 tbsp | grated ginger | |
1/2 tbsp | minced garlic | |
1/2 tbsp | chili sauce | |
1 tbsp | brown sugar | |
1 lb | lean ground pork | |
3 | green onions, sliced | |
1 | carrot, grated | |
4 | eggs, fried over-easy | |
1 cup | kimchi |
INSTRUCTIONS

Step 1: To make the quick pickles: in a small pot add sliced cucumber, sugar, vinegar, salt and pepper. Bring mixture to a boil, stirring frequently. Remove from heat and set aside. |
Step 2: In a large non-stick frying pan over medium-high heat, sauté portabella mushrooms until browned, approximately 4-6 minutes. Remove from pan and set aside. In the same pan add chopped kale and sauté 3-4 minutes until wilted. Remove from pan and set aside. |
Step 3: In a small bowl, mix soy sauce, ginger, garlic, chili sauce, and brown sugar. To the same frying pan add the pork and cook 3-4 minutes until starting to brown. Add sauce and continue to cook 3-4 minutes, or until no longer pink. |
Step 4: While meat cooks prepare Minute Rice® as per instructions on package. |
Step 5: Divide ingredients among four bowls: rice, pork, mushrooms, kale, pickles, carrot, green onions, egg and kimchi. Serve warm. |
A simple bed of rice is topped with meat, veggies, kimchi and a fried egg… and I’m not sure how it gets much better than that!
Find more #WeekdayWin recipes from MyDailyRandomness here.
A simple bed of rice is topped with meat, veggies, kimchi and a fried egg… and I’m not sure how it gets much better than that!
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