YIELD 2 servings
- 3/4 cup kimchi
- 2 bunch scallions, white and green parts separated.
- 2 Tbsp. extra-virgin olive oil
- 2 large eggs
- 1 small shallot, thinly sliced
- 1 serrano chili, thinly sliced
- 1 ½ tablespoons fresh ginger, peeled, grated or finely chopped
- Kosher salt
- 3 cups cooked grains, ideally dried overnight (I used farro)
- 2 tablespoons white miso
- 1 tsp. toasted sesame oil
- ½ bunch asparagus, sliced into 1-inch pieces on a diagonal
- ½ cup shelled fresh or frozen peas
- ½ cup sugar snap peas, sliced into ½ inch pieces on a diagonal
- 1 tablespoon tamari
- few sprigs basil