Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes until tender. Drain and rinse.
2. Prepare the toppings
Slice cucumber, roughly chop coriander and wedge lemon. Set aside.
3. sauté the vegetables
Heat a frypan over medium heat with 1 tbsp oil (see notes). Slice celery and cabbage. Wedge tomatoes. Add to pan as you go along with 2 tsp curry powder (use to taste). Cook for 5-6 minutes until wilted.
4. Add the rice & kimchi
Toss cooked rice and 1 cup kimchi into pan. Season with 1-2 tbsp soy sauce and pepper. Take off heat.
5. Finish and plate
Divide rice over plates. Top with coriander. Serve with cucumber slices, extra kimchi and lemon wedges.
We recommend using sesame oil or coconut oil for this dish.
Red rice, 300g
Continental cucumber, 1/2 *
Coriander, 1/2 packet *
Lemon, 1/2 *
Celery, 2 sticks
Baby wombok cabbage, 1/2 *
Kimchi, 1 jar
From your pantry
Oil (for cooking), soy sauce (or tamari), pepper, curry powder