Forbidden Rice Bowl | James Beard Foundation

Ingredients

• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons peanut oil
• 2 teaspoons toasted sesame oil
• 5 ounces baby kale or spinach leaves
• 6 cups hot, cooked black (“forbidden”) rice or brown rice
• 6 large eggs, hardboiled, halved
• 1 cup pickled red onions or store-bought kimchi
• 1 1/2 cups bean sprouts
• 2 medium carrots, shredded (1 1/2 cups)
• 1/2 cup coarsely chopped roasted peanuts
• 1 scallion, thinly sliced