Kimchi Fried Rice
Ingredients
2 medium high-welfare eggs
2 cups / 480g wholegrain rice, cooked
1 cup / 240g kimchi, chopped
1 bunch long-stem broccoli, sliced
1 cup / 120g mixed mushrooms, sliced
1-inch nub of fresh ginger, grated
1 garlic clove, crushed
1 tsp sesame oil
Fresh coriander, spring onions or sesame seeds, to serve (optional)
Directions
Heat the oil in a pan or wok before adding the ginger, garlic and broccoli. Stir-fry for 2-3 minutes.
Add the mushrooms and kimchi and cook for another 3 minutes, then add the rice, tossing the pan to mix well.
Once heated, push the rice mixture to the side of the pan and crack the eggs into the remaining space.
Scramble or fry, depending on your preference.
When the eggs are set, remove the pan from the heat and serve the fried rice immediately, garnished with coriander, spring onions or sesame seeds if you like.
