Kimchi Fried Rice

Vegetarian
Kimchi Fried Rice
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Prep: 5 mins Cooks: 10 mins

Ingredients (Serves 4)

Metric
Imperial

  • 1-2 tbsp rapeseed oil
  • 3 garlic clovessliced
  • 4 spring onionfinely sliced
  • 1 carrotgrated
  • 120 g white cabbagefinely shredded
  • 0.5 green pepperfinely diced
  • 450 g basmati rice (cooked)or your preferred rice
  • 100 g peas (frozen)
  • 1 tbsp dark soy sauce
  • 200 g kimchi
  • 4 tsp chilli oilLao Gan Ma is preferable
  • 4 eggsoptional

This is a recipe from Dr Saliha Mahmood's "Kitchen Prescription" Cookbook available in all good bookstores. This recipe is a great blueprint to have in your repertoire for when you’ve cooked too much rice. The combination of garlic, kimchi and chilli oil makes for an outstanding dish that you can rustle up in minutes. Feel free to add any other vegetables from your fridge instead of (or alongside) the suggested vegetables here. Leave out the fried eggs to keep this vegan.

Prep: 5 mins Cooks: 10 mins

Ingredients (Serves 4)

Metric
Imperial

  • 1-2 tbsp rapeseed oil
  • 3 garlic clovessliced
  • 4 spring onionfinely sliced
  • 1 carrotgrated
  • 120 g white cabbagefinely shredded
  • 0.5 green pepperfinely diced
  • 450 g basmati rice (cooked)or your preferred rice
  • 100 g peas (frozen)
  • 1 tbsp dark soy sauce
  • 200 g kimchi
  • 4 tsp chilli oilLao Gan Ma is preferable
  • 4 eggsoptional

Add 2 tablespoons of vegetable oil to a frying pan or wok and crank up the heat to high. Add the garlic and spring onions and when they have started to turn golden (after just a minute or two), add the carrot, cabbage and green pepper. Ensure that the heat remains high as you want the vegetables fry quickly and caramelise, rather than stew.

After 2 minutes, add the rice to the frying pan along with the peas, soy sauce and chopped kimchi. Splash about 3 tablespoons of warm water into the pan. The steam will soften the rice and bring all the ingredients together. Give everything a good toss to combine and within a minute or so your fried rice will be ready. Taste and season with salt if you feel the dish needs it (the kimchi and soy sauce are already salty, so be cautious).

Fry the eggs in a drizzle of vegetable oil in a non-stick pan over a medium heat until the edges are crispy but the yolks are still runny. Place the rice in 4 bowls and top each one with the fried eggs and a drizzle of chilli oil. Eat immediately, with some extra kimchi on the side.

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