Kimchi brown fried rice with shrimp and peas

Ingredients

For 1 serving

• Brown rice70 g
• Kimchi100 g
• Shrimp120 g
• Peas80 g
• Garlic1 clove
• Soy sauce1 teaspoon
• Peanut oil2 teaspoons
• Spring onions1
• Saltto taste

Contains: gluten, nuts, shellfish, soy, fish,

In season: April – June

Method

1. Rinse the brown rice and put it in a pan with twice its volume of cold water and a pinch of salt; bring to the boil, turn the heat right down, cover and cook for 35–40 minutes, until the water is absorbed and the grains are tender. Spread it on a tray to cool and dry out.
2. Meanwhile peel the prawns and remove the dark vein; peel and chop the garlic; roughly chop the kimchi; trim and slice the spring onion.
3. Heat the groundnut oil in a wok over high heat and stir-fry the garlic and prawns for 2 minutes, until the prawns are pink; lift them out.
4. In the same wok stir-fry the kimchi and peas for 4 minutes, until the peas are tender; add the rice and soy sauce and stir-fry for 3 minutes, until the rice is hot and well coated.
5. Return the prawns, stir-fry for 1 more minute and finish with the spring onion.