Kimchi is tangy, tasty and rich in antioxidants and vitamins A and C
Kimchi fried rice
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.
The Compassionate Kitchen by Gemma Davis and Tracy Noelle(Simon & Schuster, $44.99).