Korean chicken & kimchi fried rice
A mix of spiced and fermented vegetables, kimchi adds a unique flavour to this quick chicken fried rice.
1 medium, cut into matchsticks
3 medium, trimmed and thinly sliced
Chinese Leaves (Amaranth Leaves)
200 g, shredded
Brown rice, Microwaveable
Chia Seeds, dry
Chicken breast, skinless, grilled
400 g, shredded
- Heat a wok or large frying pan over a high heat. Add the oil and heat for 30 seconds. Stir-fry the carrot and half the spring onions for 2 minutes. Add the Chinese leaf and stir-fry for 1 minute.
- Meanwhile, cook the rice to pack instructions, then add to the wok along with the chia seeds, chicken and kimchi. Stir-fry for 1 minute or until hot.
- Serve topped with the remaining spring onions