Ingredients

• •2 cups short grain rice
• •1 large egg
• •3 stalks green onion
• •8 ounces daikon radish
• •1 clove garlic - minced
• •3 ounces kale - stems removed
• •2 large king oyster mushroom - about 6 ounces
• •8 ounces soybean sprout
• •1/4 cup soy sauce
• •1 tablespoon sesame oil
• •1 teaspoon gochugaru - reduce for toddlers
• •1 tablespoon sesame seed - toasted
• •1 teaspoon sugar

Instructions

1. 1.PREREQUISITE STEPS: Soak short grain rice in 1½ cups water for 30 minutes minimum.
2. 2.FOOD PREP: Remove tough stems from kale and roughly chop. Peel daikon radish and cut into thin matchsticks. Slice king oyster mushrooms. Rinse soybean sprouts and remove any spoiled beans.
3. 3.Add chopped kale, sliced mushrooms, radish matchsticks, and soybean sprouts to the soaked rice and water in pot. Stir gently to distribute vegetables.
4. 4.Bring to boil over medium-high heat. Once boiling, reduce heat to low, cover, and cook for 7 minutes.
5. 5.Add ¼ cup water around edges of pot. Cook covered for another 7 minutes on low heat.
6. 6.Turn off heat and let stand covered for 5 minutes.
7. 7.FOOD PREP: While rice cooks, prepare seasoning sauce. In small bowl, whisk together soy sauce, minced garlic, chopped green onions, sesame oil, and sesame seeds. Add pinch of sugar if desired.
8. 8.SERVING: Fluff rice gently with fork. Crack egg on top if using. Drizzle with seasoning sauce and additional sesame oil. Mix gently and let cool to safe temperature before serving to toddlers.
9. 9.BATCH COOKING TIP: This recipe makes approximately 12 toddler portions. Divide into meal-sized containers. Can be refrigerated for up to 5 days and reheated as needed.