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 |
Ingredients
- 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
Method
- 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.
- 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.
- 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.
