Recipe information
Ingredients for - Mushroom & kimchi fried rice
3. ½ onion, finely sliced -
4. 200g white mushrooms, sliced -
5. 250g pouch microwave brown rice -
6. 15g ginger, peeled and grated -
8. 75g frozen peas -
9. 1 tbsp low-salt soy sauce -
10. 50g kimchi, drained -
11. 2 spring onions, sliced -
How to cook deliciously - Mushroom & kimchi fried rice
1. Stage
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.
2. Stage
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.
