Kimchi fried rice with scampi and peppers

Ingredients for 2 servings:

• 150 g basmati rice or jasmine rice
• 1 tbsp rapeseed oil
• 2 cloves garlic
• 1 can kimchi without juice
• 2 tbsp juice from the kimchi can
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 3 stalk(s) spring onions
• ½ bell pepper(s)
• 200 g scampi
• ½ zucchini

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 25 minutes; Total time approx. 1 day 45 minutes

Store the rice in cold water in the refrigerator the night before (this ensures fluffy, light rice). Wash the rice and cook it in three times the amount of water and 1 tablespoon of salt for 10 minutes (only add the rice when the water is boiling). Then drain well in a sieve. Heat 1 tablespoon of rapeseed oil in a pan and fry the garlic. Add the scampi and fry them. When they are cooked through, remove them from the pan and season with soy sauce and pepper. Fry the peppers and zucchini in the still-hot pan, remove them, and season with soy sauce and pepper. Add the kimchi and sauce to the still-hot pan, heat briefly, and then add the cooked rice. Add sesame oil, soy sauce, and spring onions and fry the rice. Just before the end, add the scampi and vegetables and season with pepper, soy sauce, and, if you like it spicier, kimchi sauce.