Fried black rice with beetroot kimchi

Name: Fried black rice with beetroot kimchi
Prep time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 200 g frozen peas; 1 spring onions incl. green parts; 2 garlic cloves; 1 cm ginger; 400 g broccoli; 300 g Beetroot Kimchi; 1 tbsp coconut oil; 2 tbsp sesame oil; 200 g Venere rice; 4 tbsp soy sauce; 1 tbsp sesame seeds

main dish

Total: 50 min. | Active: 50 min.

vegan, lactose-free

620 Likes

Fried rice is usually served as an accompaniment and rarely as the main component of a dish – not with this recipe though! Instead of white rice, I'm using black rice to give the dish a special twist. I'm serving it with beetroot kimchi, which goes beautifully with the nutty flavour of the rice.

Fanny Frey - fannythefoodie

Ingredients

for 4 person

To cook the rice
200 g	Venere rice (black rice)
	salted water, boiling

Fried rice & vegetables
1 tbsp	coconut oil
1	spring onion incl. green part, cut into rings, greens set aside
2	garlic cloves, finely chopped
1 cm	ginger, finely grated
400 g	broccoli, cut into small florets
200 g	frozen peas, slightly defrosted
4 tbsp	soy sauce
2 tbsp	sesame oil

To serve & garnish
1 tbsp	sesame seeds
300 g	Beetroot Kimchi (Karma)

How it's done

To cook the rice

Cook the rice in boiling salted water for approx. 40 mins. until just soft, drain, cover and set aside.

Fried rice & vegetables

Heat the oil in a frying pan. Sauté the spring onions, garlic and ginger for approx. 3 mins. Turn up the heat. Add the broccoli and the reserved rice, stir fry for approx. 3 mins. Add the peas, soy sauce and sesame oil, fry for approx. 3 mins., stirring occasionally.

To serve & garnish

Plate up the fried rice, garnish with the sesame seeds and reserved onion greens. Serve with the kimchi.

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