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.
latest issue:
Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.