Spicy Kimchi Fried Rice
with fish sauce, fried egg, furikake & sesame seeds
There is a new ingredient in your box! Kimchi is a spicy condiment from Korean cuisine. It consists of fermented vegetables (usually cabbage) and various spices.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
Basmati rice
1 piece
Egg
(Contains Egg)
½ piece
Onion
½ bunch
Scallions
½ piece
Carrot
65 g
Mushrooms
5 milliliters
Sesame oil
(Contains Sesame)
25 g
Kimchi
1 piece
Garlic
½ sachet(s)
Furikake
(Contains Sesame, Soy, Wheat)
½ sachet(s)
Sesame seeds
(Contains Sesame May be present Tree nuts, Peanuts)
¼ piece
Red chili pepper
10 milliliters
Fish sauce
(Contains Fish)
Not included in your delivery
1.5 tablespoon
Sunflower oil
⅓ piece
Low sodium vegetable stock cube
½ tablespoon
Brown sugar
180 milliliters
Water
½ teaspoon
[Reduced salt] soy sauce
½ tablespoon
White wine vinegar
Nutrition Values
Utensils
Cooking Steps
- Boil the water in a pot or saucepan and crumble in two thirds of the stock cube (see pantry for amounts).
- Cook the rice for 8 minutes, covered, then turn off the heat and allow to stand for 10 minutes.
- Finely chop the scallions and separate the white part from the greens. Grate the carrot and slice the mushrooms.
- Chop the onion into half rings. Cut the chili pepper into rings and set some aside to use later as garnish.
- Heat a third of the sunflower oil in a wok over high heat. When the wok is nice and hot, fry the white part of the scallions with the onion, mushrooms, carrot and chili pepper* for 4 - 6 minutes.
- Remove from the pan and set aside.
- Meanwhile, roughly chop the kimchi* and crush or mince the garlic.
*Take care, these ingredients are spicy! Use as preferred.
- In a small bowl, combine the garlic with the kimchi, soy sauce, white wine vinegar, brown sugar and fish sauce* (see Tip).
- Add the rest of the stock cube, then set aside.
- Heat another third of the sunflower oil in a frying pan over medium-high heat and fry the egg.
*Take care, this ingredient is salty! Use as preferred.
Tip: if you're watching your salt intake, use just half of the fish sauce and then add more later as preferred when serving.
- Heat the sesame oil with the rest of the sunflower oil in the same wok over high heat. When the oil is nice and hot, fry the rice for 2 - 3 minutes, leaving it mostly undisturbed.
- Add the sauce and fry for 1 minute, allowing it to caramelise slightly, then stir in the vegetables.
- Serve the fried rice in bowls and top with the egg.
- Garnish with the scallion greens, the reserved chili pepper, the sesame seeds and the furikake.