Boost your gut health with this delicious fermented dish! Suitable for Vegans Difficulty Easy Serves 4 Prep time 10 minutes Cook time 20 minutes Nutrients per serving

Ingredients

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

Method

Step 1. 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. Step 2. 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. Step 3. 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. Liked these? You'll LOVE our Portuguese Peri Peri Rice with Slow Roasted Peppers recipe Shop Food & Drink