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