This deliciously satisfying dish is so packed with flavour – I could happily eat it for breakfast, lunch or dinner!
Serves: 2
INGREDIENTS
1 tablespoon olive oil
3 cloves garlic, crushed
1 thumb fresh ginger, grated
3 cups cooked brown rice
2 teaspoons tamari or soy sauce
2 tsp toasted sesame oil
¾-1 cup kimchi, roughly chopped if in large pieces
2 large eggs
½ cup finely sliced
spring onions
½ cup coriander leaves
Seed Mix (recipe below)
METHOD
Heat the oil in a large frying pan over a gentle heat. Add the garlic and ginger and fry for 2 minutes. Add the brown rice, increase the heat to medium-high and add the tamari, sesame oil and kimchi. Stir to combine and cook together for 3-4 minutes. Meanwhile fry two eggs in a separate pan until done to your liking. Add the spring onions and coriander to the rice, top with the eggs and serve with a sprinkling of Seed Mix.
Seed Mix
INGREDIENTS
1 teaspoon olive oil
½ cup sunflower seeds
½ cup pumpkin seeds
sea salt
METHOD
Heat the oil in a frying pan, add the seeds and a pinch of sea salt and fry until golden and crunchy. Leave to cool, then store in an airtight container.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!