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    Kimchi egg-fried rice

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2

    Ingredients

    2 tsp Cooks’ Ingredients Kimchi Paste
    1 tbsp reduced salt soy sauce
    1 tsp toasted sesame oil
    4 tsp sunflower oil
    2 cloves Cooks’ Ingredients Garlic, crushed
    10g Cooks’ Ingredients Root Ginger, cut into matchsticks
    ½ Chinese leaf lettuce, shredded
    3 salad onions, sliced, whites and greens separated
    250g pack Tilda Microwave Pure Basmati Rice
    Juice of ½ lime
    2 British Blacktail Medium Free Range Eggs
    ½ tsp black sesame seeds

    Method

    1. Mix the kimchi paste, soy sauce, sesame oil and 1 tbsp water together, then set aside. Heat 2 tsp sunflower oil in a large wok or frying pan over a high heat. Stir fry the garlic and ginger for 30 seconds.

    2. Add the Chinese leaf lettuce and salad onion whites, and fry for 2 minutes until starting to wilt. Break up the rice in the pack, then tip into the pan with the kimchi-soy mixture and stir fry for about 2 minutes until piping hot. Take off the heat, stir through the lime juice and divide between two warm plates or bowls.

    3. Return the pan to a high heat with the remaining 2 tsp sunflower oil. Crack in the eggs and fry for 3-4 minutes until set on top and crisp at the edges. Sit a fried egg on top of each rice bowl, topping with the salad onion greens and sesame seeds.  

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    Cook’s tip
     As for any stir-fry recipe, it’s important to have all your ingredients prepared in advance, because once you start cooking everything happens very quickly.

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