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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Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.