Kimchi Egg Fried Rice

If you’re looking for a quick dinner fix that’s nutrient-packed and gut-loving, then give this kimchi egg fried rice a go!

Recipe:

Serves 2

1. Heat vegetable oil in a large wok over medium-high heat.

2. Add 1/2 diced onion and sauté until translucent.

3. Stir in 1/2 cup of sliced mushrooms and cook until tender.

4. Add 1 tbsp minced ginger and 1 tbsp garlic, stirring for 1-2 minutes until fragrant.

5. Add your microwaveable pouch of rice (choose wholegrain for a fibre boost!).

6. Push the vegetables and rice to the side of the pan, creating space in the wok.

7. Crack two eggs in the empty space and scramble until cooked through.

8. Combine the cooked rice with the vegetables and eggs in the wok.

9. Pour 2 tbsp soy sauce over the mixture and stir well.

10. Turn off the heat and add 1/2 cup of kimchi.

11. Serve the egg fried rice hot, option to garnish with spring onions and extra kimchi.