Kim­chi is tangy, tasty and rich in an­tiox­i­dants and vi­ta­mins A and C

Good Health (Australia) - - Be Nourished -

Kim­chi fried rice

» SERVES 4

2 cups jas­mine rice (or you can use quinoa)

1 tsp co­conut oil

5cm piece of gin­ger, peeled and grated

1 tsp sesame oil

1 cup kim­chi

1 cup fresh peas (or thawed frozen peas)

½ cup tamari

2 spring onions, sliced on the di­ag­o­nal 1 Cook the rice or quinoa ac­cord­ing to the packet in­struc­tions and set aside to cool com­pletely. 2 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. 3 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.

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