Kimchi Fried Rice with Veggie Mince

Name: Kimchi Fried Rice with Veggie Mince with sesame fried egg and quick-pickled cucumber
Total time: 25 min
Yield: 2
Cuisine: Korean
Ingredients: 150 g Quick-cook brown rice; 1 piece Leek; 2.5 teaspoon Fresh ginger; 1 piece Garlic; 1 piece Persian cucumber; 50 g Kimchi; 30 g Gochujang; 150 g Vegan mince; 2 piece Carrot; 20 milliliters Sesame oil; 1 sachet(s) Sesame seeds; 2 piece Egg; 1.5 tablespoon Sunflower oil; 2 teaspoon [Reduced salt] soy sauce; 2 tablespoon White wine vinegar; 1 teaspoon Honey [or plant-based alternative]; to taste Salt and pepper

with sesame fried egg and quick-pickled cucumber

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This recipe provides 255 grams of vegetables per portion.

Tags:

Extra Veggies

Allergens:

Soja

•Gerst

•Gluten

•Sesamzaad

•Ei

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

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

75 g

Vegan mince

(Contains: Soja, Gerst, Gluten 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: Noten, Pinda's)

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

Energy (kJ)3148 kJ

Calories752 kcal

Fat31.9 g

Saturated Fat5.2 g

Carbohydrate77.8 g

Sugar15.6 g

Dietary Fiber15.5 g

Protein30.3 g

Salt2.7 g

Potassium264.1 mg

Calcium36.2 mg

Iron1.8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Grater

•Small Bowl

•Large Frying Pan

•Tall-Sided Pan

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.