Vegan Kimchi Fried Rice

Name: Vegan Kimchi Fried Rice
Total time: 600 s
Yield: Serves 2 servings
Cuisine: British
Ingredients: 1 cup cooled brown sushi rice; 5 tablespoons kimchi; 1 clove minced garlic; 1 thumb of minced ginger; 1 small bunch spring onions chopped; 1 chopped red chilli or chilli flakes (to taste); 1 squeeze lime; 1 splash seaweed and/or tamari sauce; 1 tablespoon cooking oil

Nourish @cook_23655207

Kimchi is a Korean dish of spicy, fermented cabbage that is sour and spicy, with a delicious hit of umami. It's a delicious side pickle but also a great ingredient to use in your everyday cooking. Many people are trying to include more fermented food in their diet, with many experts telling us of the many benefits of probiotic rich foods to our gut health. This is a quick and easy recipe to make at home. You can make your own Kimchi or there are some great vegan versions available. #mycookbook

Nourish @cook_23655207

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Ingredients

10 minutes

Serves 2 servings

1 cupcooled brown sushi rice
5 tablespoonskimchi
1 cloveminced garlic
1thumb of minced ginger
1small bunch spring onions chopped
1chopped red chilli or chilli flakes (to taste)
1 squeezelime
1 splashseaweed and/or tamari sauce
1 tablespooncooking oil

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Steps

10 minutes

1

Mince the garlic, ginger and chili add a dash of oil and fry in a hot wok or pan until it just starts to brown.
2

Add the spring onions but keep some greens to garnish. Add the kimchi to the hot pan and stir gently. Push the mixture to the side of the pan, add another dash of oil and fry the rice until piping hot.
3

Combine the kimchi and rice and add the seaweed sauce and/or tamari sauce to your taste. Top with a little extra chili and a sprinkle of spring onions and a squeeze of lime. I like to serve this with a little extra kimchi and mixed vegetables.