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Simple kimchi & carrot fried rice

Simple kimchi & carrot fried rice

An exciting mix of textures and zingy flavours come together wonderfully in this cracking rice dish.

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VegetarianLow in saturated fat1 of your 5 a day
  • Serves4
  • CourseLunch
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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Ingredients

  • 250g long grain or basmati rice
  • 3 tbsp sunflower oil
  • 2 carrots, scrubbed and coarsely grated
  • 100g frozen Essential Petits Pois
  • 1 bunch salad onions, sliced
  • 200g Vadasz Raw Kimchi
  • 2 tsp black sesame seeds
  • 4 No.1 Longstock Gold eggs
  • 1 tbsp Cooks' Ingredients Crispy Fried Onions
  • Chilli sauce (such as sriracha), to serve

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Cook’s tip

For a shortcut, use two pouches of ready-cooked rice and skip step 1. 

Nutritional

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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