Kickin’ kimchi fried rice

Ready in a matter of minutes, our egg fried rice levels up this side dish classic with a hefty helping of good-for-the-gut kimchi. Friday night, sorted!

15 minutes

Serves 2

Nutritional Information

Calories 331.0
Protein 14.1
Fat 13.0
of which saturates 2.9
Carbohydrate 41.2
of which sugars 4.0
Fibre 4.7


  • 1 tablespoon groundnut oil
  • 1 banana shallot, finely chopped
  • 2 garlic cloves, finely sliced
  • 3cm piece ginger, finely chopped
  • 100g frozen peas
  • 100g kimchi, plus 1 tbsp kimchi pickling liquid
  • 250g leftover cooked rice or pre-cooked rice pouch
  • 1 teaspoon sesame oil
  • 2 Enriched eggs
  • 4 sprigs of fresh coriander, leaves picked
  • 1 lime, halved


  1. Heat the oil in wok over a medium heat. Fry the shallot, garlic, and ginger gently for 3-4 mins, stirring regularly until just beginning to colour. Add the frozen peas and cook for a further 2 mins. Add the chopped kimchi and cooked rice; stir fry for another 2 mins.
  2. Beat the eggs in a small bowl with the kimchi liquid. Make a well in the middle of the rice and drizzle in the sesame oil. Pour in the beaten eggs and leave for 30 secs to set a little, before mixing with a wooden spoon. Cook for another 1 min and then mix together with the rice. Turn off the heat.
  3. Divide the rice between two bowls, top with coriander leaves and serve with the lime halves to squeeze over. Finish with chilli oil or hot sauce if you fancy.

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