Recipe provided by Gemma Davis + Tracey Noelle
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.
2 cups jasmine rice (or you can use quinoa) 1 tablespoon coconut oil
5 cm piece of ginger, peeled and grated
1 teaspoon sesame oil
1 cup kimchi (purchased or see page 141)
1 cup fresh peas (or thawed frozen peas)
1⁄2 cup tamari
2 spring onions, sliced on the diagonal
Cook the rice or quinoa according to the packet instructions and set aside to cool completely.
Heat the coconut oil in a wok or large frying pan over medium heat and gently cook the ginger for 1 minute or until fragrant.
Add the rice or quinoa, sesame oil, kimchi,
Peas and tamari and cook for 3 minutes or until heated through. Top with spring onion to serve.
From the cookbook - The Compassionate Kitchen