Kim Chi is a Korean staple made of fermented vegetables, usually cabbage and radish with a healthy dose of chilli!
Known to be good for gut health, this recipe takes Kim Chi and combines it with plenty of veg and protein!
Ingredients
- 1 tbsp sesame or coconut oil
- 1 cup cooked quinoa or brown rice
- 1 cup Kim Chi, including a little brine, plus extra to serve (or use 2 cups shredded leafy greens or cabbage tossed with a big splash of tamari)
- 3 spring onions, finely sliced
- 1 tbsp tamari, soy sauce or kecap manis (whatever you have!)
- 4 eggs
- 1/2 cup leftover cooked protein (salmon, chicken, beef, or tofu all work well)
- 2-3 separate mounds of different coloured cooked or raw vegetables, grated or thinly sliced (carrots, bok choy, pak choy, mushrooms, red cabbage, zucchini, beans, peas, spinach, eggplant etc.)
To Serve
A generous sprinkle of a crunchy, tasty thing (sesame seeds, crushed peanuts, dukkah)
Method
- Heat non-stick fry pan over a medium-high heat. Add the quinoa or rice, Kim Chi (or greens), spring onions and tamari to the pan, stirring to combine, then press flat with a wooden spoon.
- Reduce the heat and cook for 5 minutes or until the mixture begins to crispy and caramelise on the base. Crack the eggs on top and swirl to cover.
- Reduce the heat to low, cover (with a plate or lid) and cook for 4-5 minutes until eggs are just set. Arrange the meat and coloured veggies on top and heat through.
- Remove from the heat and serve with extra Kim Chi and a sprinkling of something crunchy.
