Name: Mushroom & kimchi fried rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 0
Ingredients: 1 egg beaten; 2 tsp sesame oil; ½ onion finely sliced; 200g white mushrooms sliced; 250g pouch microwave brown rice; 15g ginger peeled and grated; 2 garlic cloves grated; 75g frozen peas; 1 tbsp low-salt soy sauce; 50g kimchi drained; 2 spring onions sliced

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Mushroom & kimchi fried rice

Mushroom & kimchi fried rice

Ailsa Burt

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.5 out of 5.14 ratingsRate

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Add kimchi to give standard fried rice a spicy umami kick in this veggie supper for two. Low in fat and calories, it takes just 25 minutes to make

Low calorie

Low fat

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Ingredients

Nutrition

Units:

MetricUS

1 egg

beaten
2 tsp sesame oil
½ onion

finely sliced
200g white mushrooms

sliced
250g pouch microwave brown rice
15g ginger

peeled and grated
2 garlic cloves

grated
75g frozen peas
1 tbsp low-salt soy sauce
50g kimchi

drained
2 spring onions

sliced

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Nutrition: Per serving

kcal302

low
fat9g

low
saturates2g
carbs39g
sugars6g
fibre8g

high
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.

Recipe from Good Food magazine, March 2023

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A star rating of 4.5 out of 5.14 ratings

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