Korean-style fried rice

Name: Korean-style fried rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 2 tsp dark soy sauce; 10 g Cooks' Ingredients Gochujang Chilli Paste or Bart Infusions chilli paste; 180 g 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; 150 g essential Waitrose Beansprouts; 40 g salted peanuts, roughly chopped; 2 Waitrose British Blacktail medium Free Range Eggs

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

4 out of 5 stars(2) Rate this recipe

VegetarianSource of folic acid1 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

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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

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

Typical values per serving when made using specific products in recipe