Pork And Vegetable Rice Bowl With Kimchi - cooking recipe

Ingredients

1 tablespoon olive oil
2 garlic cloves, peeled and minced
2 medium carrots, peeled and julienned
2 small zucchini, julienned
3 green onions, sliced
1 teaspoon sesame oil
2 teaspoons soy sauce
3 cups cooked white rice or 3 cups brown rice
4 -6 ounces cooked pork or 4 -6 ounces chicken, shredded
2 cups cabbage kimchi
sesame seeds (to garnish)

Preparation

In large skillet or wok over medium-high heat, heat oil. Add garlic, then carrots and zucchini. Cook, stirring often, for about 3 minutes or until vegetables just begin to soften.
Remove skillet from heat and add green onions, sesame oil and soy sauce. Stir to combine.
To prepare rice bowls, add 3/4 cup rice to each bowl. Top rice with about 1/2 to 3/4 cup vegetables. Add 1 to 2 ounces pork or chicken and 1/2 cup kimchi to each bowl.
Garnish with sesame seeds before serving.