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Kimchi-fried rice with crab & avocado
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100g fresh white crab meat
1 lime, juice of ½ and the rest in wedges
1 Waitrose 1 Perfectly Ripe Avocado, peeled and sliced
1 tbsp sunflower oil
2 garlic cloves, crushed
10g fresh root ginger, peeled and cut into matchsticks
½ Chinese leaf lettuce, cut into 3cm pieces
250g pack microwavable egg fried rice
1 tbsp Cooks’ Ingredients Kimchi Paste
1 tsp light soy sauce
3 salad onions, sliced
½ red chilli, finely sliced
1. In a bowl, mix the crab meat and juice of ½ lime with a pinch of salt; set aside with the sliced avocado.
2. Heat the oil in a large wok or frying pan over a medium- high heat. Add the garlic and ginger and fry for 30 seconds. Add the Chinese leaf lettuce and fry for 2-3 minutes until starting to wilt. Tip in the rice and stir to combine, then add the kimchi paste and soy sauce and toss over the heat until everything is hot. Check the seasoning and add more soy sauce, if liked.
3. Take the pan off the heat and stir most of the salad onions through the rice. Divide between 2 plates, and top with the crab, avocado, remaining salad onions and the sliced chilli.
Use up the leftover Chinese leaf lettuce by roughly chopping and mixing in a bowl with 1-2 tsp kimchi paste. Scrunch it with your hands so the paste really penetrates the leaves and you have a speedy kimchi!
This recipe appeared within the January 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in December 2018.