Kimchi fried rice
7
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
A veggie fried rice that’s a meal in itself! This version uses lentil rice and the kimchi adds loads of savoury, spicy, tangy flavour.
Ingredients
Lentil rice
240 g
Sunflower Oil
2 tablespoon(s)
Carrots, raw
300 g, peeled and cut into matchsticks
Spring Onions
6 medium, trimmed and thinly sliced
Garlic
3 clove(s), sliced
Mushrooms
250 g, sliced
Pak Choi
250 g, stalks removed and shredded and leaves left whole
Kimchi
150 g, vegetarian, roughly chopped
Light soy sauce
2 tablespoon(s)
Egg, whole, raw
4 medium, raw
Sesame Seeds
2 teaspoon(s)
Instructions
1
Cook the lentil rice for 1 minute less than the pack instructions.
2
Heat half the oil in a large wok or frying pan over a medium heat, then stir-fry the carrots and half the spring onions for 1 minute. Add the garlic, mushrooms and pak choi stalks, and stir-fry for another minute.
3
Add the cooked lentil rice, pak choi leaves, kimchi and soy sauce, and stir-fry for another 3-5 minutes until heated through.
4
Meanwhile, heat the remaining oil in a nonstick frying pan over a medium heat, crack in the eggs and fry them until done to your liking.
5
Divide the rice between 4 plates, top with the fried eggs, the remaining spring onions and the sesame seeds, then serve.
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