Kimchi egg-fried rice

Kimchi egg-fried rice

Spicy-sour Korean kimchi paste gives this egg-topped stir fry a real kick.

4.5 out of 5 stars(2) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

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Ingredients

  • 2 tsp Cooks' Ingredients Kimchi Paste
  • 1 tbsp reduced salt light 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
  • ½ lime, juice
  • 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.

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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,647kJ/ 393kcals

Fat

19g

Saturated Fat

3.5g

Carbohydrates

40g

Sugars

4g

Fibre

4.3g

Protein

13g

Salt

1.4g

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