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Kimchi egg-fried rice
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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
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.
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.
Typical values per serving:
This recipe was first published in July 2019.