Veg-packed kimchi rice
With a sesame fried egg
20 mins
Not Too Tricky
serves 2
About the recipe
For a cool twist on your midweek stir-fry, try heroing wholegrain microwave rice and shop-bought kimchi to bring bags of flavour in no time at all. Traditionally this would be made with leftover cooked rice, but I’ve used a wholegrain rice pouch – they’re a quick and easy way to add more fibre into your meals. Crunchy veg and a crispy fried egg complete this quick and healthy dinner.
Ingredients
1 carrot
½ a sweetheart cabbage
75g kimchi
vegetable oil
1 onion
1 x 250g pouch of cooked wholegrain rice
1 tablespoon reduced-salt soy sauce
20g sesame seeds, plus extra for sprinkling
olive oil
2 medium free-range eggs
Top Tip
LEFTOVER LOVE
Cut the remaining cabbage into wedges, brush with oil and char in a hot pan, then finish in the oven for a gorgeous, smoky side dish.
Method
Scrub, trim and coarsely grate the carrot, finely slice the cabbage, place in a bowl with half of the kimchi and massage it all together.
Blitz the remaining kimchi in a food processor with 1 teaspoon of oil until smooth, adding a splash of water, if needed.
Peel and finely slice the onion, then place in a large non-stick wok or frying pan on a high heat with 1 tablespoon of oil. Stir-fry for 1 minute, then add the kimchi veg and stir-fry for 2 more minutes. Tip in the rice and stir-fry for 2 to 3 minutes, or until piping hot. Season to taste with the soy sauce, tossing everything together to coat.
Lightly toast the sesame seeds in a small, dry frying pan for 1 minute. Drizzle in 1 tablespoon of olive oil, add the eggs and fry for 3 to 4 minutes, or until cooked to your liking, drizzling with a little of the kimchi dressing as they cook.
Divide the rice between two bowls, top with a fried egg, spoon over any remaining dressing, sprinkle over a few more sesame seeds, if you like, and serve.