Mushroom & kimchi fried rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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Showing items 1 to 3 of 6
- 1 eggbeaten
- 2 tsp sesame oil
- ½ onionfinely sliced
- 200g white mushroomssliced
- 250g pouch microwave brown rice
- 15g gingerpeeled and grated
- 2 garlic clovesgrated
- 75g frozen peas
- 1 tbsp low-salt soy sauce
- 50g kimchidrained
- 2 spring onionssliced
Nutrition: Per serving
- kcal302low
- fat9glow
- saturates2g
- carbs39g
- sugars6g
- fibre8ghigh
- protein13g
- salt1.3g
Method
step 1
Heat a large, non-stick frying pan over a medium heat. Tip in the egg, swirl the pan to spread it out, and cook briefly until set at the edges. Draw the edges into the centre using a spatula. Cook for 1-2 mins until set. Remove to a bowl.
step 2
Heat the oil in the pan, turn up the heat to high and cook the onion and mushrooms for 7-8 mins until browned. Reduce the heat to medium, stir in the rice, ginger, garlic and peas, and season with pepper. Cook for 2 mins until the rice is hot, then stir in the cooked egg, soy, kimchi and most of the spring onions. Season, then garnish with the remaining spring onions.
