Kimchi rice pan with spinach

Ingredients for 3 servings:

• 300 g jasmine rice
• 300g kimchi
• 2 tbsp sesame oil
• 2 tbsp sambal oelek
• 1 tsp brown sugar
• 1 tbsp soy sauce
• 5 spring onions
• 150 g leaf spinach
• 2 small garlic cloves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Rinse the rice in a sieve until the water runs clear. Bring to a boil with 450 ml of water in a saucepan. Cover and let it simmer over low heat for 15 minutes. Meanwhile, cut the kimchi into bite-sized pieces if necessary (in a bowl with scissors to retain the juices). Roughly chop the spring onions and garlic. Place the kimchi and spring onions in a bowl and set aside. In a small, separate bowl, mix the sesame oil with the sambal oelek, sugar, and soy sauce. Once the rice has swelled for 15 minutes, let it simmer for another 5 minutes with the lid on, without heat, and then fluff it up. Heat a little oil in a pan and briefly fry the garlic. Add the kimchi and spring onions and fry for 5 minutes. Then add the seasoning sauce and rice and mix everything together. Continue frying the rice for a few more minutes, stirring in the spinach until it has wilted.