Kale & kimchi fried rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 100g kale
- 2 tbsp sesame oil
- 3 spring onions, sliced
- 1 garlic clove, crushed
- 100g cooked basmati rice
- 120g kimchi
- 2 large eggs
- a few coriander leaves, to serve
- shichimi togarashi and chilli oil, to serve (optional)
Method
- STEP 1
Bring a pan of salted water to the boil, add the kale and cook for 1 min. Drain and leave to steam-dry.
- STEP 2
Heat half the oil in a non-stick frying pan over a medium heat. Add the spring onions and garlic, and cook for 1 min. Turn the heat to high, stir in the rice and cook for 3 mins. Add the kimchi and kale, and stir until everything is warmed through.
- STEP 3
Heat the remaining oil in separate pan set over a high heat. Crack in the eggs and cook undisturbed for several minutes or until crispy and golden around the edges and the yolks are still a little runny.
- STEP 4
Divide the rice between two shallow bowls, top with the fried eggs, coriander, then the shichimi togarashi and chilli oil, if you like.
