Amla Kimchi Rice Bowl

Instructions

1. 1

   Wash and deseed the amla, then cut into thin slices.

2. 2

   Finely shred the napa cabbage and carrot. Slice the spring onion thinly. Peel and finely chop the ginger and garlic.

3. 3

   In a mixing bowl, combine the amla slices, napa cabbage, carrot, spring onion, ginger, garlic, and red chili flakes.

4. 4

   Add the soy sauce to the bowl and mix everything thoroughly to coat the vegetables and amla evenly.

5. 5

   Let the mixture sit for 15-20 minutes to allow the flavors to meld and the vegetables to soften slightly, creating a quick kimchi-style salad.

6. 6

   Place the cooked brown rice in serving bowls.

7. 7

   Top the rice with the amla kimchi mixture.

8. 8

   Garnish with extra spring onion or chili flakes if desired, and serve immediately.