Sichuan Kimchi Rice

Sichuan kimchi rice is a popular Korean dish.Kimchi means fresh vegetable pickle,often made with fresh cabbage .You can also make this with readymade kimchi pickle but I made this with fresh cabbage kimchi as the fresh and crunchy cabbage kimchi makes this rice extra special.I bookmarked this recipe from a popular t.v show, tried it and everybody at home loved this simple and flavourful preparation,so thought of sharing with all of you.

INGREDIENTS -serve 4

•  Rice-1.5 cup
• Cabbage-3 cup
• Grated ginger-1 tsp
• Brown sugar-4 tbsp
• Soya sauce-1.5 tsp
• White vinegar-2 tbsp
• Sesame seeds-1.5 tsp
• Schzwan pepper powder-1/2 tsp
• Chili flakes-3 tsp
• Cooking oil-4 tbsp
• Salt-1.5 tsp

PROCEDURE-

1. Wash and soak rice for 20 minutes in enough water.
2. Boil approx 6 glasses of water in a pan and add soaked rice and 1 tsp salt and boil till almost done,drain and keep aside.
3. Finely shred cabbage and dry roast sesame seeds till they start crackling.
4. Heat 2 tbsp oil in a pan add cabbage and stir fry for 1 minute,then add soya sauce,salt, brown sugar,chili flakes and vinegar.mix and cook for few seconds.
5. Take another pan and add 2 tbsp oil,when oil become hot add grated ginger and boiled rice.
6. Stir fry for few seconds and then add cabbage kimchi(the prepared cabbage mixture).
7. Add schezwan pepper powder and roasted sesame seeds in the rice and mix well.stir fry for a minute  on high heat.
8. Serve hot.

Serving suggestions-serve as a main course dish .