Morning guys! Today I’m sharing a super special gut loving dish using my favourite ferments from my friend Alana. Alana is founder, owner and the lady behind Fermented by Lab. Lab is a subscription box that arrives to your door on the first few days of the month, full of three seasonal fermented drinks and three seasonal vegetable fermented krauts/pickles/kimchis etc. This month I received a jar of her squash kimchi and I’m hooked!! I used pretty much all of it within two days! I decided to cook with it too as I recently tried a Jamie oliver omelette recipe using kimchi and rice and it worked really well. Before I’ve only ever used it to top dishes with or dip into too! I’ve used it to flavour the dish and give it a slight punch as well as added colour, texture, nutrients and gut loving goodness.
Ingredients – serves two
100g sushi rice
To fry –
70g chorizo, sliced
2 spring onions, sliced
1 garlic clove, diced
235g pak choi, sliced
100g frozen peas
180g uncooked prawns
12g coriander, chopped
a pinch of salt and pepper
Put the rice in a pan of boiling water and boil until soft – about 20 minutes and all the water has been absorbed.
Fry the chrorizo, onions and garlic for 5 minutes. Stir through the pak choi, peas and prawns and cook until the prawns turn pink.
Stir through the coriander, kimchi, seasoning and leave for 5 minutes.
Pour the rice into the pan and mix well.
Turn off the heat and divide between two bowls.