VEGAN KIMCHI STIR FRIED
RICE WITH QUINOA

A cost-effective way to add bulk to a meal, especially for those hungry teenagers! This tasty fried rice offers excellent nutrition and is an easy leftover for lunch the next day.

SERVES 4
Recipe from Jo Davies
Photography from Jo Davies

INGREDIENTS
2 tablespoons olive oil
1 red onion diced
4 cloves garlic diced or finely chopped
2 teaspoons of finely chopped ginger
4 cups of cooked and salted brown rice and quinoa (I used the Sunrise rice and quinoa)
1 tablespoon of sesame oil
1 tablespoon of maple syrup
2 finely sliced spring onions
1 cup of roasted peanuts (buy raw peanuts and bake in oven until golden with a drizzle of olive oil and sea salt)
Coriander leaves to garnish on top (optional)

METHOD
• Heat the olive oil in a pan over a moderate heat and stir fry the red onion, garlic and ginger until slightly caramelised.
• Add the cooked rice and quinoa and stir fry lightly.
• Add the spring onions and roasted peanuts and heat until those ingredients are warmed through.
• Stir through the maple syrup and sesame oil and decorate with a few coriander leaves before serving.
• Lastly add chopped up kimchi before serving try not to cook too much as this can damage the good bacteria.

TO SERVE
• Serve with teriyaki salmon or chicken for extra protein, or with additional fresh vegetables.