Kimchi Veggie Fried Rice

A quick and delicious fried rice, bursting with fresh veggies and fermented kimchi making it both winning on flavour and gut loving goodness. 

What you will need:

Go in with what veggies you have, the list below is just a guide. 

A piece of ginger - peeled & grated or finely chopped (about thumb size)

2 garlic cloves - grated or finely chopped 

1 carrot - ribboned with a potato peeler or thinly sliced

1/4 Cabbage about 2 big handfuls finely shredded or kale) 

A large handful of broccoli chopped 

A few spring onions finely chopped 

A courgette chopped 

A pepper chopped 

A red onion or shallot finely sliced

3 tbsp of kimchi 

3 cups of cooked rice

1 lime 

Olive oil 

For the crispy tofu: 

Firm tofu roughly torn into chunks 

2 tsp miso paste 

1 tbsp tamari soy sauce 

1 tbsp sesame oil 

A squeeze of lime 

A sprinkle of flour 

Pop your tofu into a bowl and mix all the other ingredients together, apart from the flour?  

Pour this over the tofu and mix so its covered. 

Sprinkle over a little flour, them put a plate over the top so you can gently give it a shake so the tofu is lightly coated. 

Pop this in your air fryer for 10 minutes (shaking half way through) or into a hot oven until golden and crispy.

Lets cook: 

1. Warm a tbsp of olive oil in large pan or wok and add in your garlic, ginger, onion. Allow to fry for a few minutes them add in the rest of your veggies. 

2. Give this a good mix and let these cook for about 5 minutes. 

3. Add in your kimchi and stir this into all of you veggies. 

4. Tip in your cooked rice and jumble all this together until the rice is piping hot. 

5. Serve into bowls, top with your crispy tofu and a squeeze of fresh lime. 

Optional extras:

Hot sauce - sriracha 

Sesame seeds

Fresh herbs