Low FODMAP Healthy Vegetable Rice Bowl

Name: Low FODMAP Healthy Vegetable Rice Bowl
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Korean
Ingredients: 2 cup Rice (2 cups rice); 60 g Kale (60g kale); 250 g Daikon Radish (250g daikon or turnip); 250 pieces Soybean Sprout (250 soybean sprouts); 2 pieces King Oyster Mushroom (2 king oyster mushrooms); 4 pieces Egg (4 eggs (optional)) — optional; 0 pieces Gochujang (Gochujang (optional)) — optional; ¼ cup Soy Sauce (¼ cup soy sauce, low sodium); 1 tsp Gochugaru (1 tsp gochu-garu); 1 tsp Granulated Sugar (1 tsp sugar); 3 pieces Scallion (3 green onions, green parts only, chopped); 0 pieces Garlic Infused Oil (Garlic oil to taste); 2 tsp Sesame Seeds (2 tsp toasted sesame seeds); 1 tbsp Sesame Oil (1 tbsp toasted sesame oil)

Low FODMAP Healthy Vegetable Rice Bowl - Dinner (Korean)

50 minKorean

Servings4

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Vegetarian
Dairy Free
Pescatarian

Steps

1Wash the rice three times. Put it in a big pot and add 1½ cups water. Let it soak for at least 30m.
2In the meantime, chop the kale and spread it over the rice.
3Chop the radish (or turnip) into thin matchsticks and the king oysters in slices. Add it to the pot with the soybean sprouts.
4Combine the ingredients for the sauce together and set aside.
5Cook the eggs however you like them, if using.
6Cook the pot with rice over medium high heat for 7-8 minutes.
7Uncover, stir the rice and veggies so it doesn’t stick to the bottom of the pot.
8Add ¼ cup water and turn the rice over well. Cover with a lid and turn down heat to low. Simmer for 7-8 minutes.
9Uncover and test if it’s done. If the rice is still slightly crunchy, cover and steam for a few more minutes until it is soft.