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Kimchi fried rice

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

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 372
  • Carbohydrates 33
  • Saturated Fat 3
  • Sugar 9
  • Protein 16
  • Fat 17
  • Fibre 10
  • Salt 0.6

Nutrition per serving

  • Calories 372
  • Carbohydrates 33
  • Saturated Fat 3
  • Sugar 9
  • Protein 16
  • Fat 17
  • Fibre 10
  • Salt 0.6

Ingredients

  • 1½ tbsp cold-pressed rapeseed oil
  • 1 garlic clove, sliced
  • 1 thumb-size piece ginger, grated
  • 200g Tenderstem broccoli, chopped
  • 4 spring onions, thinly sliced
  • 50g kimchi(we used Biona)
  • 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)

Method

  1. 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.

  2. 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.

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