Kimchi fried rice
(at time of publication)
- 3 teaspoons sesame oil
- 2 eggs, lightly beaten
- 1 carrot, diced
- 2 spring onions, finely sliced
- 3 cups chopped gai lan or other greens
- 2 cups cooked brown rice
- ½ cup roughly chopped kimchi
- 1 tablespoon pumpkin seeds
- ½ cup frozen peas, defrosted
- 2 teaspoons reduced-salt soy sauce
- 2 tablespoons torn fresh coriandercilantroX, to serve
- Heat 1 teaspoon sesame oil in a non-stick frypan over a high heat. Add egg and move pan around to make a thin omelette. Remove from pan and, when cool enough to handle, roughly chop. Set aside.
- Add 1 teaspoon of oil to the same pan. Add carrot and spring onions and cook, stirring, for 5 minutes. Add gai lan and cook another 2 minutes.
- Add rice, kimchi and pumpkin seeds to pan. Cook a further 2 minutes, stirring. Add peas and cook, stirring, for 1 minute. Add egg to fried rice and combine.
- Serve rice garnished with soy sauce, remaining sesame oil and coriander leaves.
Make it vegan: Omit egg or use Orgran Vegan Easy Egg to make a vegan omelette, and check kimchi is vegan.
Kimchi is a fermented cabbage and vegetable mix originating in Korea. It has a hot, sour flavour which adds zing to dishes. Find kimchi in Asian stores, or in many supermarkets. We used the locally produced Living Goodness brand.
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Nutrition Info (per serve)
Total fat 16g
–Saturated fat 3g
Dietary fibre 9g
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