Kimchi-Rice Celery With Nanohana Flowers

• 1 cup leftover stir-fried rice
• 1/2 teaspoon vegetable oil
• 1/3 cup Kimchi or Kakuteki (daikon kimchi)
• 6 celery stalks
• 1 cup Nanohana
• soy sauce, a couple of drops
• rice vinegar, a couple of drops

1. The outer stalks are best for stuffing. Remove leaves and finely chop. Remove strings. rnCut off the bottom at the point where the celery becomes even with top (width at top and bottom width should be nearly the same width). Save bottoms for broth, other use.rnMake a cut from top to bottom of stalk along the back (make a flat-bottomed rowboat) so celery won't tip over.
2. Finely chop celery leaves. Finely chop kimchi or kakuteki.
3. Heat oil in skillet. Add leftover fried rice. Saute and keep stirring until almost done, then add celery leaves, and kimchi. Pour some of the kimchi sauce over the rice. Pat the rice together, not fluffing up.
4. Press rice into celery stalks.
5. NANOHANA:rnrnI microwaved in a silicone steamer for 30 seconds 900W. Shock flowers in ice water bath. OR you can steam or add to boiling water, drain, then into the ice bath but do not cook too long or the green color will disappear and so will the taste. (The more yellow flowers that have 'bloomed' will add a slight bitterness.)rnDrain from the ice water.
6. Squeeze water from the Nanohana. Cut in 1-inch lengths. Make a small mound of Nanohana on serving plate.
7. Have the soy sauce and the rice vinegar on the table (hopefully in pretty little pots--if you pour directly from their bottles, the amount will be too much.)rnRight before eating, put just a couple of drops (drizzle is too much) of both soy sauce and vinegar on Nanohana--think of it as part of the ritual.

rice, vegetable oil, celery stalks, nanohana, soy sauce, rice vinegar

Taken from food52.com/recipes/16577-kimchi-rice-celery-with-nanohana-flowers (may not work)