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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