Korean-style fried rice

Korean-style fried rice

Red chilli-based Gochujang spices give this fried rice dish a fiery kick, while beansprouts and peanuts give a nutty, earthy taste.

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VegetarianSource of folic acid1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

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Ingredients

  • 2 tsp dark soy sauce
  • 10g Cooks' Ingredients Gochujang Chilli Paste or Bart Infusions chilli paste
  • 180g pack essential Waitrose Frozen White Rice
  • 2 tsp toasted sesame oil
  • ½ bunch salad onions, chopped
  • 2 cloves garlic, crushed
  • ½ pointed spring cabbage, cored and shredded
  • 150g essential Waitrose Beansprouts
  • 40g salted peanuts, roughly chopped
  • 2 Waitrose British Blacktail medium Free Range Eggs

Method

  1. Combine the soy sauce and chilli paste in a small bowl. Microwave the rice on full for 2 minutes.

  2. Heat 1 tsp of the oil in a frying pan and briefly fry the salad onions and garlic until they begin to sizzle. Add the cabbage and fry, stirring for a further 3 minutes until wilted. Tip in the rice and beansprouts and fry for 1-2 minutes until very hot. Stir in the chilli mixture and peanuts and mix well.

  3. Turn out onto serving plates and keep warm. Wipe out the pan, heat the remaining oil and use to fry the eggs. Place on top of the rice to serve.

Cook’s tip

Gochujang is a Korean spice blend with a fiery kick. It’s also good for brushing over meat before grilling or barbecuing, or adding to Asian-style soups and stir-fries.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,982kJ/ 472kcals

Fat

21g

Saturated Fat

4g

Carbohydrates

42g

Sugars

8.3g

Fibre

6.4g

Protein

22g

Salt

1.7g

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Rating details

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Overall rating (3/5)

3 out of 5 stars1 rating