Spicy Kimchi Fried Rice
with fish sauce, fried egg, furikake & sesame seeds
There is a new ingredient in your box! Kimchi is a spicy condiment from Korean cuisine. It consists of fermented vegetables (usually cabbage) and various spices.
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
Basmati rice
1 piece
Egg
(Contains: Ei)
½ piece
Onion
½ bunch
Scallions
½ piece
Carrot
65 g
Mushrooms
5 milliliters
Sesame oil
(Contains: Sesamzaad)
25 g
Kimchi
1 piece
Garlic
½ sachet(s)
Furikake
(Contains: Sesamzaad, Soja, Tarwe)
½ sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Noten, Pinda's)
¼ piece
Red chili pepper
10 milliliters
Fish sauce
(Contains: Vis)
Not included in your delivery
1.5 tablespoon
Sunflower oil
⅓ piece
Low sodium vegetable stock cube
½ tablespoon
Brown sugar
180 milliliters
Water
½ teaspoon
[Reduced salt] soy sauce
½ tablespoon
White wine vinegar
Nutrition Values
Utensils
Cooking Steps
- Boil the water in a pot or saucepan and crumble in two thirds of the stock cube (see pantry for amounts).
- Cook the rice for 8 minutes, covered, then turn off the heat and allow to stand for 10 minutes.
- Finely chop the scallions and separate the white part from the greens. Grate the carrot and slice the mushrooms.
- Chop the onion into half rings. Cut the chili pepper into rings and set some aside to use later as garnish.
- Heat a third of the sunflower oil in a wok over high heat. When the wok is nice and hot, fry the white part of the scallions with the onion, mushrooms, carrot and chili pepper* for 4 - 6 minutes.
- Remove from the pan and set aside.
- Meanwhile, roughly chop the kimchi* and crush or mince the garlic.
*Take care, these ingredients are spicy! Use as preferred.
- In a small bowl, combine the garlic with the kimchi, soy sauce, white wine vinegar, brown sugar and fish sauce (see Tip).
- Add the rest of the stock cube, then set aside.
- Heat another third of the sunflower oil in a frying pan over medium-high heat and fry the egg.
Tip: if you're watching your salt intake, use just half of the fish sauce and then add more later as preferred when serving.
- Heat the sesame oil with the rest of the sunflower oil in the same wok over high heat. When the oil is nice and hot, fry the rice for 2 - 3 minutes, leaving it mostly undisturbed.
- Add the sauce and fry for 1 minute, allowing it to caramelise slightly, then stir in the vegetables.
- Serve the fried rice in bowls and top with the egg.
- Garnish with the scallion greens, the reserved chili pepper, the sesame seeds and the furikake.
