About this recipe
Fried rice brings back memories of chinese takeaways with way too much salt and poor quality oil. But this recipe is a fresh, zingy and has wonderful health benefits. Better than any takeaway from both a nutritional and taste perspective!
Kimchi is a probiotic food popular in Korean cuisine with a distinct heat and sharp taste from the ginger and cabbage. It transforms the flavour of any dish, but works particularly well with short grain brown rice.
It can be very strong served on its own, but try it folded through rice and you’ll be convinced!
Shop this recipe:
- 120g Shortgrain brown rice (any rice works well)
- 1 tbsp Coconut oil
- 1 clove Garlic , thinly sliced
- 200g firm Tofu, crumbled and padded dry
- 200g Fennel, finely sliced (add in any vegetables you have leftover, carrots, courgette, celery, peppers and mushrooms all work well).
- 50g Coriander, stalks and leaves chopped
- 150g Kimchi - we used a mix with lots of ginger and tumeric
- Juice of one lemon
- 1- 2tbsp Soy sauce - to taste
- 1 tbsp Black sesame seeds
Start by putting your brown rice brown on to cook, following the instructions from the back of the packet.
While your rice is cooking, add the coconut oil to a large frying pan or wok. Add in the sliced garlic and fennel. Allow to cook for 5 minutes or so until the fennel is beginning to soften.
Crumble in the tofu, along with some salt and pepper.
Next add the kimchi, including some of its juices. Add the cooked and drained rice, lots of fresh coriander, the lemon juice and also the soy sauce.
Taste for seasoning, adding a little salt and pepper if needed.
Serve with more fresh coriander and a sprinkle of black mustard seeds.