Kimchi fried rice in a pan

Kimchi fried rice

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(2 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Serves 2

Find three of your 5-a-day in this quick and easy fried rice, bursting with fresh veg. Fermented foods such as kimchi help to promote good gut bacteria

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal372
  • fat17g
  • saturates3g
  • carbs33g
  • sugars9g
  • fibre10g
  • protein16g
  • salt0.6g
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Ingredients

  • 1½ tbsp cold-pressed rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 garlic clove, sliced
  • 1 thumb-size piece ginger, grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 200g Tenderstem broccoli, chopped
  • 4 spring onions, thinly sliced
  • 50g kimchi (we used Biona)
    Kimchi

    Kimchi

    Kym-chee

    Kimchi is a Korean family of well over 100 different vegetable pickles eaten as a side dish, a…

  • 200g pouch wholegrain rice
  • 2 carrots, cut into ribbons using a peeler
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 lime, ½ juiced, ½ as a wedge, to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • handful coriander
  • hot sauce, to serve (optional)

Method

  1. Heat 1 tbsp of the oil in a large frying pan, and add the garlic, ginger, broccoli and half the spring onions. Fry for 5-7 mins until softened, then add the kimchi and fry for a couple of mins more. Tip in the rice, breaking it up with the back of your spoon, then stir through the carrot. Cook for a min until all heated through, then push everything to the side of the pan.

  2. Pour the remaining oil into the empty part of the pan, crack in the eggs, fry to your liking and season. Squeeze the lime juice over the rice and eggs, then scoop the rice into bowls. Top with the egg, coriander leaves, remaining spring onions and hot sauce, if using. Serve with lime wedges.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Conner Wait's picture
Conner Wait
25th Jul, 2018
When you fry the "garlic, ginger, broccoli and half the spring onions" is it on medium low heat?
goodfoodteam's picture
goodfoodteam
26th Jul, 2018
Thanks for your question, a medium heat will be fine.
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