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

Good Health Choices - - Be Nourished -

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).

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