Kimchi Fried Rice with Spring Greens

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I made this for the Doctor’s Kitchen last week and it went down a treat.  I love the way you can make this delicious plate when you have leftover rice knocking about in the fridge.  Throw in any vegetables that are quick to cook and if you can’t find kimchi then get a fermented sauerkraut and add a teaspoon of gochujang paste which has similar flavours.  If you wanted to keep this vegan then omit the eggs and add in some mushrooms.  This is healthy comfort food!

GF/DF

Serves 2

Ingredients:

2 tbsp toasted sesame oil (or use sunflower if you don’t have it)

1 tbsp sunflower

1 banana shallot, diced

1 thumb-sized piece of ginger, diced

150g frozen edamame/soya beans

1 garlic clove, diced

200g cauliflower, roughly chopped into small pieces

3 heaped tbsp leftover cooked rice (I used short grain brown rice)

4 tbsp kimchi, roughly chopped

150g asparagus, blanched for 4 minutes

150g broccoli, blanched for 4 minutes 

1 spring onion, finely chopped

half a sliced avocado, optional

Handful freshly chopped coriander, optional

2 hard boiled eggs, optional (I boil mine for 6-7 minutes in boiling water and then run under the cold tap for 1 minute.  This makes for a gooey middle and easy to peel.)

Extra sauce

1 tbsp tamari soya sauce

1 tbsp toasted sesame oil

zest of one lime and the juice of half

pinch of sugar

Set a saucepan of water to boil and then add a pinch of salt followed by the asparagus and broccoli.  Cook for 4 minutes and then drain and put to one side.

Mix the ingredients for the sauce together in a small bowl and put to one side.

Place a large frying pan on a medium to high heat and add the toasted sesame oil to warm up followed by the diced shallot, ginger and frozen edamame.  Let this soften for about 3 minutes before adding in the diced garlic and fry for another minute before adding chopped cauliflower and let this fry for about 2 minutes.  Now mix in the cooked rice letting it crisp up a little in places for about 2 minutes.  Next stir in the chopped kimchi and let everything infuse for a minute before adding in the cooked greens and half the spring onion.

Prepare two serving plates and divide the contents adding on top some fresh coriander, avocado, boiled eggs halves and the leftover spring onion on top.  Drizzle over the side sauce and eat straight away!  It will keep in the fridge nicely for a day or two.

Nina Parker2 Comments