Egg and Vegetable Fried Rice with Kimchi

• 6eggs
• 3 tbspolive oil
• 2carrots, cut into small dice
• 1red pepper, cut into small dice
• 6spring onions, sliced, whites and greens kept separate
• 3garlic cloves, finely chopped
• 15gginger, finely grated
• 200gvegetarian kimchi, roughly chopped, juice kept
• 600gcold cooked long-grain rice (from about 250g uncooked, cooked the day before or spread on a tray to cool)
• 150gfrozen peas
• 2 tbspsoy sauce
• 2 tsptoasted sesame oil
• 1 tbspsesame seeds, toasted
• fine salt
• black pepper

Method

1. 1Beat the eggs with a pinch of salt. Heat 1 tablespoon of the olive oil in a wok or your largest frying pan over a high heat, pour in the eggs and leave them for 20 seconds, then push them into soft folds for about 1 minute until just set but still glossy. Tip onto a plate.
2. 2Add the rest of the olive oil to the wok with the carrots and red pepper. Stir-fry for 3 minutes until the carrot is just tender and the edges start to catch. Add the garlic, ginger and spring onion whites and stir for 1 minute until fragrant.
3. 3Add the kimchi and its juice and stir-fry for 2 minutes until it sizzles and smells sharp and sweet. That juice is the seasoning for the whole pan, so do not drain it.
4. 4Add the rice, breaking up any clumps with the spoon. Press it flat against the wok and leave it for 1 minute until it starts to crackle, then toss and press again. Keep going for 3 to 4 minutes until every grain is hot and some have gone crisp. Cold rice is the point; warm rice steams and turns claggy.
5. 5Add the peas and soy sauce and toss for 1 minute until the peas are hot. Return the eggs, break them up through the rice and stir in the sesame oil and most of the spring onion greens. Taste; the kimchi and soy carry the salt, so it usually only needs black pepper.
6. 6Pile into bowls and finish with the sesame seeds and the last of the spring onion greens.

Per serving

kcal

543

protein

20.6g

fibre

6.4g

carbs

59.8g

fat

24.1g