110g short grain rice, rinsed
2 tbsp toasted sesame oil
1/2 onion, diced
100g Food85 organic napa cabbage kimchi
1 tbsp Gochujyan chilli paste (sold in most oriental supermarkets)
handful live sprouts (here I used a selection from Wholefoods)
red or green cabbage, shredded
Japanese nori seaweed, shredded
fried egg (optional)
Cook rice according to packaging. The above quantity is for the absorption method, my preferred technique: Add water and rice to pot, cover with lid and bring to boil. Once boiling reduce heat to lowest setting and leave to steam. Stir and leave to cool with lid off.
In a wok on high heat, add sesame oil and cook the diced onion for 2 minutes.
Add the kimchi and chilli paste. Stir through.
Add the cooled rice and stir fry for 4 minutes until even in colour and ingredients distributed throughout.
Serve in bowl with the live sprouts, cabbage and nori.