Name: Mushroom & kimchi fried rice
Prep time: 10 min
Cook time: 10 min
Yield: 1
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 -

Ingredients for - Mushroom & kimchi fried rice

1. 1 egg, beaten

2. 2 tsp sesame oil

3. ½ onion, finely sliced

4. 200g white mushrooms, sliced

5. 250g pouch microwave brown rice

6. 15g ginger, peeled and grated

7. 2 garlic cloves, 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.