Simple kimchi & carrot fried rice

Name: Simple kimchi & carrot fried rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 250 g long grain or basmati rice; 3 tbsp sunflower oil; 2 carrots, scrubbed and coarsely grated; 100 g frozen Essential Petits Pois; 1 bunch salad onions, sliced; 200 g Vadasz Raw Kimchi; 2 tsp black sesame seeds; 4 No.1 Longstock Gold eggs; 1 tbsp Cooks' Ingredients Crispy Fried Onions; Chilli sauce (such as sriracha), to serve

An exciting mix of textures and zingy flavours come together wonderfully in this cracking rice dish.

4 out of 5 stars(3) Rate this recipe

VegetarianLow in saturated fat1 of your 5 a day

Serves4
CourseLunch
Prepare10 mins
Cook20 mins
Total time30 mins

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250g long grain or basmati rice
3 tbsp sunflower oil
2 carrots, scrubbed and coarsely grated
100g frozen Essential Petits Pois
1 bunch salad onions, sliced
200g Vadasz Raw Kimchi
2 tsp black sesame seeds
4 No.1 Longstock Gold eggs
1 tbsp Cooks' Ingredients Crispy Fried Onions
Chilli sauce (such as sriracha), to serve

Rinse the rice well in a sieve, then tip into a medium saucepan. Add 500ml water and a pinch of salt. Bring to the boil, stir, then lower the heat a little, cover and cook for 10-12 minutes, or until the water is absorbed and the rice is tender.
Meanwhile, heat 1 tbsp oil in a large nonstick frying pan and cook the carrots, peas and salad onions (keep some green ends to sprinkle over at the end, if liked) over a high heat for 3-4 minutes.
Stir in the rice, spread it out and leave to cook, undisturbed, for 5 minutes until the base of the rice becomes crispy. Stir in the kimchi and sesame seeds and cook for a few seconds more, until the kimchi is heated through. Divide between warmed plates.
Wipe out the frying pan, add a little oil and fry the eggs to your liking. Top the rice with the eggs, then scatter with the crispy onions and reserved salad onion greens. Serve with a drizzle of chilli sauce.