Kimchi Fried Rice

Kimchi Fried Rice

Think we all need something comforting at the moment. Perfect to make with leftover rice. One-pan dinner!

Ingredients:

Vegetarian/GF/DF
Serves 2
6 tbsp cooked rice (I used short-grain brown rice)
2 tbsp sunflower oil
1 medium onion, diced
1 thumb ginger, diced
1 garlic clove, diced
Stalks from a bunch of coriander, thinly sliced, plus leaves
1 turnip, grated
120g white cabbage, grated on the mandoline
Handful spinach
100g edamame/peas
4 heaped tbsp kimchi, chopped
2 eggs, lightly beaten
1 spring onion, sliced
1/2 a lime
Chilli Sambal for serving, optional

Set a large frying pan to medium to high heat and add the oil. Add the onion and ginger to fry for 4 mins. Then add the garlic, coriander stalks and fry for 1min.

Add cabbage and turnip to fry for 5mins to soften. Next scrape in the rice, kimchi, spinach and edamame. Mix together!

Then pour in beaten egg and fry for 1-2mins to cook the egg through. Taste to check the seasoning and add salt and pepper if needed.

Plate up with the coriander leaves, spring onion, lime and sambal if using.