15 min Kimchi Fried Rice

Serves 2.

Ingredients:

• Extra virgin cold-pressed rapeseed oil
• Sesame oil
• 1 white onion, diced
• 1 garlic clove, crushed
• 1 knob ginger, finely chopped
• 2 chillis, deseeded and chopped
• 1/2 block firm tofu, cut into 2 cm cubes
• 1/4 savoy cabbage, shredded
• 200-250g cooked brown rice (we use a mix of brown and wild rice)
• 1 tbsp crispy chilli oil
• 2 tbsp tamari 
• 1-2 tbsp juice from the kimchi
• 2 tbsp kimchi
• 1 courgette, ribboned
• 2 pak choi, halved

To top (optional):

• A handful of coriander, roughly chopped
• 1 tbsp sesame seeds

Method:

1. In a hot pan with a little rapeseed oil, sauté the onion for 3-5 minutes until translucent. Add in the garlic, ginger and chillis and sauté for a further 5 minutes until golden. Add in the tofu to the pan and cook on a high heat for 5-10 minutes until slightly golden and crispy on the outside. Add the cabbage to the pan and cook for a further 5 minutes until softened.
2. Next, add the cooked rice. Add more oil if necessary. Spread it out in the pan and leave on the high heat without touching it for 3-5 minutes to crisp up a little. Add the chilli oil, tamari, kimchi juice and kimchi and stir to combine. Spread the rice out again and leave for a further 3 minutes to crisp more. 
3. Meanwhile, cook the pak choi in a separate pan by adding a tbsp sesame oil and placing the halved pak choi face down. Leave for 5-10 minutes on a medium-high heat. Flip them over and cook them for 2-3 minutes on the other side. The pak choi should be slightly softened, but still a little crunchy and charred each side.
4. Add the courgette ribbons into the rice and stir for 2-3 minutes. 
5. Plate the rice mixture up and add the pak choi on the side. Top with some more kimchi, a sprinkle of coriander and sesame seeds and enjoy!

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