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DELISH DELIGHTS
“Most people have everything they need to make this dish, minus the kimchi, always on hand. The toasted sesame oil really comes through, which is one of my favorite things. The kimchi brings a slight sourness, a little spicy. The tamari adds that salty element to it. It’s easy. It can be tailored to your needs. Everyone should know how to make a fried rice.”
KIMCHI FRIED RICE
INGREDIENTS:
▶ ▶ 2 C cold leftover rice ▶ ▶ 1 T coconut oil ▶ ▶ 1 Medium carrot (diced) ▶ ▶ 1/3 C frozen peas ▶ ▶ 1 Egg (lightly beaten)
DIRECTIONS:
▶ ▶ Place half of the oil in medium hot pan, add egg and cook 45-60 seconds, remove from pan. ▶ ▶ Add reserved oil, add rice and cook for 2-3 minutes, stirring to prevent sticking.
▶ ▶ 1/2 C Pomegranate Market ▶ ▶ Add carrot and peas, cook kimchi additional 1-2 minutes. ▶ ▶ 1 T tamari ▶ ▶ 1 T toasted sesame oil ▶ ▶ 2 scallions (thinly sliced)
▶ ▶ Add kimchi and tamari, cook 1 minute, stirring to prevent sticking. ▶ ▶ Toss eggs and scallion into pan, stir to incorporate, turn off heat and add sesame oil, serve hot with additional kimchi on the side.
MATTHEW REGNIER BISTRO MANAGER Pomegranate Market’s Bistro has become a go-to for health conscious eaters in a time crunch. With most items made from scratch, often using fresh, locally-sourced ingredients, the staff endeavours to make healthy food delicious and accessible.