Leftover Rice

2 Bowls

Kimchi

40g

Bok choy

2 pieces

Carrots

30g

Soybean Sprouts

30g

Sides

Korean Spicy Sauce

One Tbsp.

Cooked Sesame Seeds

Amount

Crushed Seaweed

Amount

Scented Oil

Amount

Steps

1. Prepare the leftover rice.

2. Wash and prepare the vegetables.

3. Kimchi chopped, carrots shredded, bok choy cut off.

4. soybean sprouts boiling water to cook on 2 minutes.

5. Then add carrots, bok choy blanched together with drained water standby.

6. rice into a stainless steel pot add kimchi, Korean hot sauce.

7. Then add soybean sprouts, bok choy, carrots.

8. Mix well, then add cooked sesame seeds and chopped seaweed.

9. Add sesame oil.

10. Continue to toss evenly to serve, you can also microwave some in the food.