Spicy Korean Kimchi Fried Rice

Suitable for Vegans

10
min Preparation Time
10
min Cooking Time
4 Serving Size

Ingredients

Graines de nature Seeds of Change^TM Brown Rice & Quinoa With A Hint Of Garlic

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2 pouches SEEDS OF CHANGE® Organic Quinoa & Brown Rice with Garlic 240g
1 medium brown onion, finely chopped
2 teaspoons ginger, finely grated
2 tablespoons Korean chilli paste (gochujang)
2 cups kimchi
2 tablespoons water
1 tablespoon canola oil, for frying

Garnish

2 green onions, sliced
2 teaspoons sesame seeds, toasted
Pickled cucumber (optional)

2 pouches SEEDS OF CHANGE® Organic Quinoa & Brown Rice with Garlic 240g
1 medium brown onion, finely chopped
2 teaspoons ginger, finely grated
2 tablespoons Korean chilli paste (gochujang)
2 cups kimchi
2 tablespoons water
1 tablespoon canola oil, for frying

Garnish

2 green onions, sliced
2 teaspoons sesame seeds, toasted
Pickled cucumber (optional)

PREPARATION

In a large non-stick frying pan, heat the oil over a medium heat and fry the onion for 2 to 3 minutes, or until translucent. Add the grated ginger, stir to combine and cook for another minute.

Stir in the Korean chilli paste and water and continue cooking for 1 to 2 minutes longer or until onions have been evenly coated.

Open both pouches of SEEDS OF CHANGE® Organic Quinoa & Brown Rice with Garlic and add to the pan. Heat through for 1 minute, breaking up any clumps and stirring so the grains are evenly coated in the sauce.

Fold in the kimchi, and continue cooking for a further 2 minutes until everything is warmed through.

Divide amongst four bowls or serve straight from the pan, garnishing with the thinly sliced green onions, toasted sesame seeds, and pickled cucumber (if using).