10-Minute Vegan Ramen Fried Rice

A delicious and versatile 10-minute meal made with leftover rice and instant ramen - the instant ramen provides crunch, flavour and texture.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Use wet hands to roughly break up the cold rice so it's not a brick - set aside in a bowl.

Step 2

Use a rolling pin to crush the packet of instant ramen, open the pack and take out the sachets.

Step 3

In a frying pan, heat 1 tbsp oil and pour in your crushed ramen. Sprinkle with half the seasoning sachet (not the vegetable sachet) and toast the ramen crumbles for a few minutes until crispy and crunchy. Set aside.

Step 4

Heat 1 tbsp oil in your frying pan on low heat and cook your vegan egg into a scramble - optional to sprinkle with some black salt and toasted sesame if you're feeling it! Make sure egg pieces are chopped up and push to the side of the pan.

Step 5

Add another tbsp oil and fry chopped kimchi for 1 minutes. Add rice, toss so everything is evenly distributed in the pan then drizzle with soy sauce, sesame oil, and add 3/4 of the crunchy ramen, the remainder of the seasoning sachet and vegetable sachet. Cook for 1-2 minutes and add spring onion, tossing for a final 30 seconds.

Step 6

Serve immediately and top with remaining ramen. OR if you want to shape your rice, wet a large cup by filling it a little with water and swirling around the cup (this prevents the rice from sticking). Drizzle a little sesame oil in the bottom, add your remaining ramen crumbles and any additional toppings, fill with fried rice and pack it down. Place a plate on top and flip it over and remove the cup to reveal your fried rice!