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Kimchi Fried Egg Rice

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Tweaked from a recipe by Elly Pear in her book, 'Green'

This Kimchi Fried Egg Rice uses cooked grains (I used brown rice), stir-fried with some kimchi, a little soy sauce, carrot ribbons, sliced spring onions and topped with a fried egg. The combination of flavours and textures is out of this world and you can put it together incredibly quickly.

Ingredients

Scale
  • 2 heaped tablespoons kimchi, chopped finely with a pair of kitchen scissors
  • 2 spring onions, finely sliced and the green and white parts separated
  • 1 carrot, peeled into ribbons with a peeler
  • 250g (10oz) pre-cooked wholegrains - I used leftover brown rice
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons oil for frying, I used olive oil
  • 2 eggs
  • Japanese Nori flakes to garnish

Instructions

  1. Gather and prepare all the ingredients.
  2. Fry the eggs - Heat the 2 tablespoons of oil in a frying pan and fry the 2 eggs, basting the eggs with the hot oil. Once cooked, transfer them onto a piece of kitchen roll to drain.
  3. Stir fry the vegetables - Add the kimchi, carrot ribbons and white parts of the spring onions to the frying pan and stir fry for 2 minutes.
  4. Add the grains to the vegetables in the frying pan as well as the soy sauce and sesame oil and heat everything through.
  5. Divide the kimchi rice mixture between 2 serving plates.
  6. Top each with a fried egg and garnish with the green parts of the spring onions and the nori flakes.
  7. Enjoy!

Keywords: quick, Japanese, Kimchi, midweek

Find it online: https://marmaladeandme.com/kimchi-fried-egg-rice/