Kimchi-fried rice with crab & avocado

1. In a bowl, mix the crab meat and juice of ½ lime with a pinch of salt; set aside with the sliced avocado.

2. Heat the oil in a large wok or frying pan over a medium- high heat. Add the garlic and ginger and fry for 30 seconds. Add the Chinese leaf lettuce and fry for 2-3 minutes until starting to wilt. Tip in the rice and stir to combine, then add the kimchi paste and soy sauce and toss over the heat until everything is hot. Check the seasoning and add more soy sauce, if liked.

3. Take the pan off the heat and stir most of the salad onions through the rice. Divide between 2 plates, and top with the crab, avocado, remaining salad onions and the sliced chilli.

Cook’s tip
Use up the leftover Chinese leaf lettuce by roughly chopping and mixing in a bowl with 1-2 tsp kimchi paste. Scrunch it with your hands so the paste really penetrates the leaves and you have a speedy kimchi!