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£2.30Price per unit
£2.30/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Rinse the rice well in a sieve, then tip into a medium saucepan. Add 500ml water and a pinch of salt. Bring to the boil, stir, then lower the heat a little, cover and cook for 10-12 minutes, or until the water is absorbed and the rice is tender.
Meanwhile, heat 1 tbsp oil in a large nonstick frying pan and cook the carrots, peas and salad onions (keep some green ends to sprinkle over at the end, if liked) over a high heat for 3-4 minutes.
Stir in the rice, spread it out and leave to cook, undisturbed, for 5 minutes until the base of the rice becomes crispy. Stir in the kimchi and sesame seeds and cook for a few seconds more, until the kimchi is heated through. Divide between warmed plates.
Wipe out the frying pan, add a little oil and fry the eggs to your liking. Top the rice with the eggs, then scatter with the crispy onions and reserved salad onion greens. Serve with a drizzle of chilli sauce.
For a shortcut, use two pouches of ready-cooked rice and skip step 1.
Typical values per serving when made using specific products in recipe
Energy | 1,871kJ/ 446kcals |
---|---|
Fat | 17g |
Saturated Fat | 3.1g |
Carbohydrates | 55g |
Sugars | 6.5g |
Fibre | 6.9g |
Protein | 14g |
Salt | 1.2g |
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