Ingredients
- Kimchi 250g
- Spinneysfood Spring Onions 2
- Spinneysfood Pure Sunflower Oil 2 tbsp + 1 tsp
- Spinneysfood Bottled Drinking Water 4 tbsp
- Gochujang 2 tbsp
- Cooked rice from Spinneys deli 600g
- Spinneysfood Organic Free-Range Eggs 2, large
- Toasted sesame oil 1 tbsp
- Nori 1 sheet
- Spinneysfood White Sesame Seeds 2 tsp
Nutrition (Per serving)
- Calories 687
- Fat 28g
- Saturates 4g
- Protein 14g
- Carbs 91g
- Sugars 2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Kimchi fried rice with crispy fried egg
Korean 10 Mins Prep ยท 20 Mins Cook
- Strain the kimchi and reserve 4 tablespoons of the liquid. Chop the kimchi into bite-sized pieces.
- Finely slice the spring onions, keeping the greens separate.
- Heat 1 tsp sunflower oil in a large wok over a medium heat. Add the kimchi and white parts of the spring onion. Stir-fry for approx. 2-3 minutes until tender and slightly caramelised. Pour the reserved kimchi liquid and water into the pan and stir in the gochujang. Simmer until slightly thickened, approx 2-3 minutes. Add the cooked rice and toss everything together, ensuring the rice is evenly coated in the sauce. Pat down the rice into an even layer and fry for approx. 5 minutes to create a crispy layer at the bottom.
- To make the crispy eggs, heat 2 tbsp sunflower oil in a medium-sized non-stick pan over a high heat. Just before it reaches the smoking point, crack in the eggs. Bubbles will begin to form around the edges. Fry for approx.1-2 minutes until the bottom is golden but the yolk is soft. Drizzle the sesame oil over the fried rice before removing it from the heat.
- Divide the rice mixture between two bowls and top each with a crispy fried egg. Finely slice the nori sheet. Scatter the spring onion greens, sesame seeds and shredded nori over the top and serve.