Egg fried rice with prawns
This delicious, simple supper is faster, healthier and cheaper than a takeaway - ready in a super-quick 20 minutes
Kale & kimchi fried rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 100g kale
- 2 tbsp sesame oil
- 3 spring onionssliced
- 1 garlic clovecrushed
- 100g cooked basmati rice
- 120g kimchi
- 2 large eggs
- a few coriander leavesto serve
- shichimi togarashiand chilli oil, to serve (optional)
Nutrition: Per serving
- kcal319
- fat22g
- saturates4g
- carbs16g
- sugars2g
- fibre4g
- protein13g
- salt1.3g
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.
