Breeze Through Meat-Free Week With This Kimchi Fried Rice Recipe

No meat? No worries!

kimchi fried rice meat-free week
Image: The compassionate Kitchen

Meat-Free week is campaign here in Australia that runs from 24-30 September, 2018. In support of Bowel Cancer Australia, the whole premise is to encourage people to think about how much meat they are actually consuming, as there is strong clinical evidence supporting the fact that a diet high in meat can increase your risk of bowel cancer.

What does Bowel Cancer Australia recommend?

  • Consume less than 500g of cooked red meat a week, very little if any to be processed.
  • Cook meat carefully. Don’t char or blacken meats when BBQing.
  • Partly cook meat inside to reduce cooking times on open flames, grills or BBQs.
  • Keep cooking temperatures low and use marinades to protect meat from burning.
  • Fill two-thirds or more of your plate with wholegrains, vegetables, fruits, beans and nuts and no more than one-third with animal protein such as poultry or lead red meat.

Keen to go meat-free and need some help getting creative in the kitchen? No meat doesn’t have to mean boring! This vegeterian, Asian-inspired fried rice recipe has the added bonus of gut-loving ingredients making it the perfect dish to try during Meat-Free Week and every week after that:

meat-free week kimchi fried rice
Image: The Compassionate Kitchen


Serves 4
2 cups jasmine rice (or you can use quinoa) 1 tablespoon coconut oil
5 cm piece of ginger, peeled and grated
1 teaspoon sesame oil
1 cup kimchi (purchased or see page 141) 1 cup fresh peas (or thawed frozen peas) 1⁄2 cup tamari
2 spring onions, sliced on the diagonal
1. Cook the rice or quinoa according to the packet instructions and set aside to cool completely
2. Heat the coconut oil in a wok or large frying pan over medium heat and gently cook the ginger for 1 minute or until fragrant
3. Add the rice or quinoa, sesame oil, kimchi, peas and tamari and cook for 3 minutes or until heated through
4. Top with spring onion to serve
This recipe was supplied from Gemma Davis and Tracy Noelle’s cookbook The Compassionate Kitchen for Meat Free Week 2018. Visit for more.

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