Kimchi Fried Rice with Veggie Mince
with sesame fried egg and quick-pickled cucumber
This recipe provides 255 grams of vegetables per portion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Quick-cook brown rice
½ piece
Leek
1.25 teaspoon
Fresh ginger
½ piece
Garlic
½ piece
Persian cucumber
25 g
Kimchi
15 g
Gochujang
(Contains: Gluten, Soja, Tarwe)
75 g
Vegan mince
(Contains: Gluten, Soja, Gerst May be present: Haver, Mosterd, Rogge, Selderij, Tarwe, Gluten)
1 piece
Carrot
10 milliliters
Sesame oil
(Contains: Sesamzaad)
½ sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten)
1 piece
Egg
(Contains: Ei)
Not included in your delivery
¾ tablespoon
Sunflower oil
1 teaspoon
[Reduced salt] soy sauce
1 tablespoon
White wine vinegar
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and cook the rice for 10 minutes, then drain and set aside.
- Chop the leek into thin rings.
- Finely grate the ginger. Finely grate the garlic.
- Halve the cucumber and cut into strips.
- In a small bowl, add the white wine vinegar and honey, then season with salt. Add the cucumber, mix well and set aside to marinate.
- Heat a light drizzle of sunflower oil in a large frying pan over medium-high heat. Fry the leek for 3 - 4 minutes, then season with salt.
- In the meantime, drain the kimchi* but reserve the juices (squeeze out the liquid into a small bowl).
- Add the ginger, garlic, gochujang*, and veggie mince to the frying pan. Fry for 3 - 4 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- Grate the carrot.
- Mix the reserved kimchi juice with the sesame oil and soy sauce.
- Heat a light drizzle of sunflower oil in a frying pan over medium-high heat. Add half of the sesame seeds to the pan and fry the egg on top of them.
- Add a light drizzle of sunflower oil to the large frying pan with the veggie mince, then add the rice, kimchi* and carrot. Season with salt and pepper and fry for 2 - 3 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- When done, stir the kimchi-sesame dressing through the rice and serve the rice on plates.
- Top with the fried egg and garnish with the rest of the sesame seeds.
- Add the cucumber salad next to the fried egg and drizzle the remaining dressing over the dish.
