We've teamed up with our friends at Eaten Alive to bring you a series of gut-friendly vegan recipes, and second to the table is this super-delicious Ginger Kimchi Fried Rice!

Serves 4

Ingredients

• 300g dried brown basmati cooked in advance. Ideally chilled in the fridge overnight or at least for a few hours following cooling.
• 1 Tbsp toasted sesame oil
• 2 Tbsp finely diced ginger
• 200g Eaten Alive Classic Spicy Kimchi, roughly chopped
• 1 Tbsp soy sauce or Tamari
• 4 Tbsp Remedy Kombucha Ginger Lemon
• 4 eggs, lightly scrabbled (optional)

For Garnish

• Extra Eaten Alive Classic Spicy Kimchi, roughly chopped
• Small bunch of radishes, sliced
• Spring onions, sliced
• Sesame seeds

Method 

1. Heat the toasted sesame oil in a wok or large pan and fry the ginger for a brief minute so it begins to release its wonderful aroma.
2. Add the pre-cooked rice and fry for a couple more minutes.
3. Combine the roughly chopped kimchi and continue to fry for another 5 minutes.
4. Add the Remedy Kombucha Ginger Lemon along with the soy sauce or tamari and stir through until well combined.
5. Finally if opting to use them, add the pre-cooked lightly scrambled eggs and stir through. 

To Serve: 

1. Plate/Bowl your Kimchi Fried rice.
2. Top with a little extra Classic Spicy Kimchi, sliced radishes, spring onions and sesame seeds.
3. Enjoy with a glass of Remedy Kombucha Ginger Lemon.

1. 

   Remedy Kombucha Ginger Lemon - 24 x 250ml

   £31.49

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