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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.