Kimchi fried rice
Kimchi tastes particularly fantastic with fried rice—just make sure you add it right at the end of cooking for a sweet and sour, spicy seasoning to the dish.
Serves 2
Ingredients
150 g (5½ oz) wild rice
1 Tbsp sesame oil
6 radishes, finely sliced
1 pak choi (bok choy), sliced
4 Tbsp Fiery Kimchi (see page 47)
2 Tbsp toasted seeds (pumpkin and sunflower seeds fried with 1 tsp tamari sauce until lightly toasted)
1 Tbsp finely chopped coriander
1 lime, quartered
Method
1 Cook the rice according to the packet instructions, then drain.
Heat the sesame oil in a wokover high heat. Add the cooked rice, radishes
