Kimchi is a very popular fermented food containing friendly bacteria, lactobacilli that are good for your gut. Traditional Kimchi recipes and the ones sold in Asian supermarkets mostly contain fish sauce but you might be able to find a vegetarian version. If you have time, you may be tempted to make kimchi yourself. Apart from that, this recipe will make a great vegetarian/vegan dish.
100 g Kimchi
1 small cup Rice (cooked and cooled or use the leftover)
80 g cooked chickpeas
4-5 Shitake mushrooms (or more if you like. If dried mushrooms are used, they need to be soaked in water until soften)
1 Spring onion, chopped
1 clove garlic, chopped
2 tsp Olive oil
Tamari soy sauce (or salt) and pepper
Fry the garlic in the olive oil on a medium heat until fragrant, then stir in the shiitake mushrooms. Add the rice and keep stirring for one minute. Remove the liquid from the kimchi and add about 1-2 tbsp of the liquid to the rice. Stir in the chickpeas and cook for 1-2 minutes. Lastly add the spring onion, soy sauce and pepper to your taste, stir for a few more times then remove from the heat and put in a serving bowl along with the kimchi on the side. Serve immediately.
For a low carb version, use cauliflower rice instead of normal rice.