Kimchi Fried Rice
Serves 2
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.
Recipe from: BBC Good Food
Ingredients
1½ tbsp cold-pressed rapeseed oil
2 garlic clove, sliced
1 thumb-size piece ginger, grated
200g long stem broccoli, chopped
4 spring onions, thinly sliced
150g-200g kimchi
200g pouch wholegrain rice/ cooked and cooked wholegrain rice
2 carrots, cut into ribbons using a peeler
2 eggs
1 lime, ½ juiced, ½ as a wedge, to serve
1 tbsp soya sauce
1 tbsp ketjap manis (or hoisin sauce or sweet chilli sauce)
handful coriander
hot sauce, to serve (optional)
Directions
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. Splash in the soya sauce, ketjap manis (or alternative) along with a pinch of salt and mix well. Cook for a a couple of minutes on a low heat 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.