Suitable for Vegans
Prep time 10 minutes
Cook time 20 minutes
Nutrients per serving
For the rice
- 240g jasmine rice, rinsed *
- 1 tbsp vegetable oil
- 1 garlic clove, peeled and sliced
- 250g kimchi * (chopped if large pieces)
For the sauce
- 3 tbsp gochujang
- 1 tbsp sesame oil *
- 2 tbsp soy sauce *
- 4 spring onion, finely sliced
- 1 tbsp black and white sesame seeds
- Sriracha to serve *
* Available at Holland & Barrett
In a large saucepan, add in the rinsed jasmine rice and cover with water and 1 tsp salt. Bring to the boil and cook according to the packet instructions. Once cooked, drain and allow to cool.
In a large frying pan, heat the vegetable oil and fry the garlic until golden. Add in half the kimchi and fry for 1-2 minutes. Add in the rice and allow to fry for 8-10 minutes. Once the rice is hot and well combined with the kimchi, combine the sauce ingredients and stir over.
Fry for a further 2-3 minutes and then remove from the heat and stir in the remaining kimchi, spring onions, sesame seeds. Serve in bowls with sriracha drizzled over.
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