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'Kimchi' fried rice
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115g Thai Hom Mali rice, rinsed
1 tbsp sunflower oil
150g pork mince
3 cloves garlic, crushed
½-1 tbsp kimchi paste
150g fine green beans, trimmed and cut into 5cm lengths
1 large carrot, peeled and cut into matchsticks
2 British Blacktail Free Range Medium Eggs, beaten
2 tsp rice vinegar, plus extra to taste
1 tsp toasted sesame oil
2 tsp light soy sauce
50g baby leaf herb salad
1. Cook the rice according to pack instructions, drain and run under cold water, then drain again thoroughly. Heat ½ the sunflower oil in a wok or large frying pan. Fry the pork, breaking it up into small pieces, until browned and cooked through with no pink meat, and any excess moisture has evaporated. Add the garlic and kimchi paste and fry for 2 minutes more. Tip onto a plate and return the wok to the heat.
2. Fry the beans and carrot in the remaining oil for a few minutes until just tender, then add to the fried mince. Tip the rice into the pan and fry, stirring often until piping hot. Push it to one side and add the eggs. Allow to set slightly before pulling the sides in to let any raw egg touch the pan. Break the egg up and stir through the cooked rice. Mix the mince and vegetables back in with the vinegar, sesame oil and soy.
3. Toss the salad leaves with a little extra vinegar to taste and serve with the rice.
Cook’s tip Try using other mince for this recipe – turkey, beef or even soya would work well. Adjust the cooking time as needed, to ensure everything is thoroughly cooked before serving.
Typical values per serving:
2 of your 5 a day/high in protein