Creato con AI
Amla Kimchi Rice Bowl
40 min 117 kcal a porzione Facile
Ingredienti
4 Porzioni
- amla (Indian gooseberry)200 g
- cooked brown rice200 g
- napa cabbage100 g
- carrot50 g
- spring onion30 g
- ginger20 g
- garlic20 g
- red chili flakes20 g
- soy sauce10 g
Istruzioni
- 1
Wash and deseed the amla, then cut into thin slices.
- 2
Finely shred the napa cabbage and carrot. Slice the spring onion thinly. Peel and finely chop the ginger and garlic.
- 3
In a mixing bowl, combine the amla slices, napa cabbage, carrot, spring onion, ginger, garlic, and red chili flakes.
- 4
Add the soy sauce to the bowl and mix everything thoroughly to coat the vegetables and amla evenly.
- 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
Place the cooked brown rice in serving bowls.
- 7
Top the rice with the amla kimchi mixture.
- 8
Garnish with extra spring onion or chili flakes if desired, and serve immediately.
