Kimchi fried rice
Serves: 2
Prep time: 20 mins
Total time:
Recipe photograph by Maja Smend
Kimchi fried rice
Recipe by Joy Skipper
This is perfect for a light meal, or could be served alongside grilled fish or chicken. Kimchi is a spicy fermented Korean pickle that your gut will love for the probiotics, while the veg provide prebiotic fibre
Serves: 2
Prep time: 20 mins
Total time:
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Nutritional information (per serving)
Calories
447Kcal
Fat
15gr
Saturates
3gr
Carbs
58gr
Sugars
6gr
Fibre
5gr
Protein
18gr
Salt
1.6gr
Joy Skipper
Joy is a food stylist, recipe developer, food writer and registered nutritionist.
See more of Joy Skipper’s recipes
Joy Skipper
Joy is a food stylist, recipe developer, food writer and registered nutritionist.
See more of Joy Skipper’s recipes
Ingredients
- 125g basmati rice
- 1 tbsp olive oil
- 1 small onion, diced
- 1 celery stick, diced
- 120g asparagus, trimmed and cut into 3cm lengths
- 1 pak choi, stalk chopped, leaves reserved
- 2 large eggs
- 75g kimchi
- 1-1½ tbsp soy sauce* (or tamari)
- ½ tbsp sesame seeds, toasted
Step by step
- Cook the rice in a pan of boiling water for 8-10 minutes, until al dente, then drain and set aside.
- Meanwhile, heat the oil in a wok or large non-stick frying pan and sauté the diced onion and celery for 5-6 minutes over a medium heat, until starting to soften.
- Add the asparagus and stir-fry over a fairly high heat for 2-3 minutes before adding the chopped pak choi stalks.
- Add the rice to the wok, then stir-fry to combine with the vegetables. Add the pak choi leaves and stir-fry for a further 1-2 minutes.
- Push the rice to one side of the wok or pan then crack the eggs into the other side. Let cook a little before lightly scrambling with a spatula (or chopsticks), then stir the eggs into the rice and cook for 1-2 minutes.
-
Remove from the heat, stir through the kimchi and season with soy or tamari and black pepper to taste. Serve scattered with the sesame seeds.Tip*Use tamari, not soy sauce, if required for gluten-free.