Spicy Kimchi Fried Rice

Name: Spicy Kimchi Fried Rice with fish sauce, fried egg, furikake & sesame seeds
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: 150 g Basmati rice; 2 piece Egg; 1 piece Onion; 1 bunch Scallions; 1 piece Carrot; 125 g Mushrooms; 10 milliliters Sesame oil; 50 g Kimchi; 2 piece Garlic; 1 sachet(s) Furikake; 1 sachet(s) Sesame seeds; ½ piece Red chili pepper; 20 milliliters Fish sauce; 3 tablespoon Sunflower oil; ¾ piece Low sodium vegetable stock cube; 1 tablespoon Brown sugar; 360 milliliters Water; 1 teaspoon [Reduced salt] soy sauce; 1 tablespoon White wine vinegar

with fish sauce, fried egg, furikake & sesame seeds

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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.

Tags:

New Ingredient

Allergens:

•Sesamzaad

•Gluten

•Tarwe

•Soja

•Vis

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

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, Gluten, Tarwe, Soja)

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

Energy (kJ)2920 kJ

Calories698 kcal

Fat33.7 g

Saturated Fat5.3 g

Carbohydrate80.6 g

Sugar13.9 g

Dietary Fiber9.2 g

Protein19.8 g

Salt4.1 g

Potassium575.3 mg

Calcium59.3 mg

Iron0.7 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

•Grater

•Pan with Lid

•Wok

•Tall-Sided Pan

•Small Bowl

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, this ingredient is 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.

Health 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.