This dish makes a great side when you want something simple and filling to accompany other veg or fish but also makes a big impact and gets something fermented into your meal.

First introduced to me by my old flatmate who used to make this with left over rice the day after a curry night. It’s the easiest thing to make and so tasty as it has the fermented umami flavour of something that has also taken a very long time.

This meal was culmination of wanting something filling, speedy, nutritious and not having anything fresh in the fridge as it was the day before the veg box arrived. A little forage around the kitchen to round up a few jars and ferments and a couple of cups of rice and we managed to make something that would fill everyone up and get them to take a little pause.

Kimchi fried rice

Ingredients:

• Leftover rice or fresh boiled rice
• 2 tbsp of kimchi per person
• Kimchi brine
• Coconut or extra virgin olive oil for frying
• Seaweed flakes and/ or sesame seeds to serve

Recipe:

1. Heat 2 tbsp of oil in a pan
2. When the oil is hot add the rice and stir quickly to stop it sticking
3. When the rice is nice and hot add the kimchi and continue to stir
4. Add some kimchi brine for extra tang and to stop the the rice becoming too sticky
5. Once everything is cooked through place in a big serving bowl and sprinkle with seaweed flakes, sesame seeds, salt, pepper and a drizzle of extra virgin olive oil
6. Serve with your drink of choice ~ lapsang kombucha went down very well
7. Enjoy :~)