I’ve used butternut pumpkin here, but any flavoursome pumpkin will do. Do your best to dice it as finely as you can to ensure quick cooking. If vegetarian or vegan, ensure your kimchi is free of fish-sauce. For added protein, serve topped with a fried egg or tofu. This recipe can easily be doubled to feed more.
Servings: 2
Ingredients
1 1/2tablespoonscoconut, olive or peanut oil
2spring onions (scallions)finely sliced
2clovesgarlicfinely chopped
1cupfinely diced pumpkinsee headnotes
2cupscold cooked jasmine riceleftover rice is perfect
1/2cupkimchiroughly chopped
2teaspoonssoy sauce or tamarigluten-free if needed
1teaspoontoasted sesame oil
1teaspoonlightly toasted sesame seeds
fine sea salt and freshly ground white pepper
Instructions
Heat oil in a large frying pan over high heat. Add finely diced pumpkin and cook, stirring often 3-4 minutes, until starting to colour and just tender (this time could vary if your dice is a little on the large side). Add the white parts of the spring onion and chopped garlic and cook for a further minute before adding the cold rice. Cook, stirring often until warmed through and the grains have separated. Add kimchi, stir well and remove from the heat. Stir through soy sauce, sesame oil, sesame seeds and half the sliced green spring onion tops. Season with salt and ground white pepper, to taste and serve immediately, topped with remaining sliced green spring onion tops.
Notes
This recipe was first created for and featured in Nourish Magazine, NZ.