Fried rice is one of those dishes you can whip up after a busy day when you don’t know what else to make. Everyone loves it. It is eaten throughout Asia, and this is our play on it, bringing in the much-loved kimchi flavours. It’s a great way to use up leftover cooked rice, and feel free to add any extra vegetables you may have in your fridge.
Ingredients
- 2 cups jasmine rice
- 1 tbs coconut oil
- 5cm ginger grated peeled
- 1 tsp sesame oil
- 1 cup kimchi
- 1 cup peas fresh
- 1/2 cup tamari sauce
- 2 spring onions cut diagonally
Method
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Step 1Cook the rice according to the packet instructions and set aside to cool completely.
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Step 2Heat the coconut oil in a wok or large frying pan over medium heat and gently cook the ginger for 1 minute or until fragrant.
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Step 3Add the rice or quinoa, sesame oil, kimchi, peas and tamari, and cook for 3 minutes or until heated through. Top with spring onions to serve.
Recipe Notes
You can use rice or quinoa, and fresh or frozen peas.
This recipe has been extracted from the cookbook, The Compassionate Kitchen.
If you like the sound of this recipe, you might also like this Cauliflower Rice.
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