Korean chicken and kimchi fried rice
Once you’ve tried this homemade fried rice, you’ll always want to make your own. This version adds in chia seeds for extra omega-3s and kimchi for added zest and spice. Serve with steamed greens for the ultimate flavour experience.
1 tbs, or sunflower variety
1 large, cut into matchsticks
3 individual, thinly sliced
Chinese cabbage (wombok)
200 g, shredded
Cooked brown rice
Cooked skinless chicken breast
300 g, shredded
- Heat a wok or large frying pan on high. Add oil and heat for 30 seconds. Stir-fry carrot and half the shallot for 2 minutes or until just tender. Add wombok and cook for 1 minute or until softened.
- Add rice, chia seed, chicken and kimchi to wok and stir-fry for 1 minute or until hot and combined. Sprinkle with remaining shallot.
SERVING SUGGESTION: Steamed Asian greens and extra 2 tablespoons kimchi per serve.TIP: Kimchi is a Korean side dish of fermented vegetables. Find it in supermarkets and Asian groceries.