Kale & Kimchi Fried Rice

Name: Kale & Kimchi Fried Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian, Chinese, Korean
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)

4 steps

Prep:10minCook:20min

Bring fried rice to life in this speedy supper with punchy, fermented kimchi. If you don’t have kale, you can use pak choi or whatever greens you prefer

Updated at: Thu, 17 Aug 2023 03:44:08 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories351.5 kcal (18%)

Total Fat25.7 g (37%)

Carbs21.4 g (8%)

Sugars2.2 g (2%)

Protein10.2 g (20%)

Sodium387.6 mg (19%)

Fiber3.5 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

100gkale

120gkimchi

Instructions

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.

View on BBC Good Food

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