Kimchi Fried Rice Bowl Recipes

KIMCHI FRIED RICE

Kimchi fried rice image

Find three of your 5-a-day in this quick and easy fried rice, bursting with fresh veg. Fermented foods such as kimchi help to promote good gut bacteria

Provided by Sophie Godwin - Cookery writer

Time 20m

Number Of Ingredients 12

Ingredients

1½ tbsp cold-pressed rapeseed oil
1 garlic clove , sliced
1 thumb-size piece ginger , grated
200g long stem broccoli , chopped
4 spring onions , thinly sliced
50g kimchi
200g pouch wholegrain rice
2 carrots , cut into ribbons using a peeler
2 eggs
1 lime , ½ juiced, ½ as a wedge, to serve
handful coriander
hot sauce , to serve (optional)

Steps:

Heat 1 tbsp of the oil in a large frying pan, and add the garlic, ginger, broccoli and half the spring onions. Fry for 5-7 mins until softened, then add the kimchi and fry for a couple of mins more. Tip in the rice, breaking it up with the back of your spoon, then stir through the carrot. Cook for a min until all heated through, then push everything to the side of the pan.
Pour the remaining oil into the empty part of the pan, crack in the eggs, fry to your liking and season. Squeeze the lime juice over the rice and eggs, then scoop the rice into bowls. Top with the egg, coriander leaves, remaining spring onions and hot sauce, if using. Serve with lime wedges.

Nutrition Facts : Calories 368 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 0.7 milligram of sodium

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