5-A-Day Kimchi Fried Rice

Serves: 3
Time: 15 minutes (with precooked rice)

Description: This vibrant dish is loaded with fresh vegetables and features Wild Root's signature kimchi stirred in at the end for an irresistible tangy kick. With cabbage, carrot, red pepper, sugar snap peas, and spring onions, this recipe delivers a plant-packed boost to your diet. The zingy dressing of chilli, ginger, garlic, lime, and tamari combines with Wild Root's kimchi to create a midweek meal that's as gut-friendly as it is satisfying. Perfect for boosting your plant diversity while enjoying bold, punchy flavours.

Ingredients:

• 1 cup brown rice

• 4 spring onions, sliced (green ends saved for garnish)

• 1/2 cabbage, sliced

• 1 red pepper, sliced

• 2 carrots, peeled into ribbons

• Sugar snap peas, whole

• 1/2 chilli, sliced

• 1 knob of ginger, grated

• 2 cloves garlic, crushed

• 2 tbsp olive oil for frying

• 3 tbsp Wild Root Kimchi

For Dressing:

• Juice from 1 lime

• 1 tbsp tamari

• 1 tsp sesame oil

• 1/2 tsp maple syrup

• 1 tsp brown rice vinegar

To Garnish:

• Spring onion greens

• Coriander

• Sesame seeds

Method:

1. Cook rice per packet instructions (or use pre-cooked packet rice).
   
   
   

2. Heat a large frying pan or wok and add garlic, ginger and chilli and fry for 2-3 mins. Add the spring onion whites and fry for another minute.
   
   
   

3. Add the sliced red pepper, cabbage, carrot ribbons, and sugar snap peas to the pan and cover with a lid. Steam for 5 minutes.
   
   
   

4. Meanwhile, create your dressing by mixing lime juice, tamari, sesame oil, maple syrup and brown rice vinegar in a small jug. Stir until combined.
   
   
   

5. Once the veg has cooked, add in the drained boiled rice and stir until combined. Fry for 5 mins to remove any moisture from the rice.
   
   

6. Add in 3 heaped forkfuls of Wild Root Kimchi and stir again.
   
   

7. Plate into 3 bowls and top with the leftover spring onions, fresh coriander and sesame seeds.