Kimchi Fried Egg Rice

Name: Kimchi Fried Egg Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 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

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 2

Author : Rachel Page

quick japanese kimchi

Ingredients

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2 heaped tablespoons kimchi, chopped finely with a pair of kitchen scissors2 spring onions, finely sliced and the green and white parts separated1 carrot, peeled into ribbons with a peeler250 grams (10 ounces) pre-cooked wholegrains - I used leftover brown rice1 tablespoon soy sauce2 teaspoons sesame oil2 tablespoons oil for frying, I used olive oil2 eggsJapanese Nori flakes to garnish

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Instructions

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Step 1

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.

Step 2

Add the kimchi, carrot ribbons and white parts of the spring onions to the frying pan and stir fry for 2 minutes.

Step 3

and garnish with the green parts of the spring onions and the nori flakes.

Step 4

Enjoy!