Kimchi is king. If cooking veggie, check your kimchi to make sure it doesn’t contain shrimp. Go bold, the more potent the kimchi – the better the rice.
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This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
Serves
4
Pak Choi
Sesame Oil
Kimchi
Microwave Rice
Egg
Black And White Sesame Seed
Chilli Flakes
Coriander
Check Out Speedy Mob
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
Serves
4
Pak Choi
Sesame Oil
Kimchi
Microwave Rice
Egg
Black And White Sesame Seed
Chilli Flakes
Coriander
Unlock this free recipe
Check Out Speedy Mob
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Slice the pak choi, keeping the white stalks and leaves separate, and set aside.
Step 2.
Get a large frying pan or wok over a high heat. Drizzle in some sesame oil and use a fork to add the kimchi straight from the jar, (saving the juice for later) and the white pak choi stalks. Stir-fry for 1 minute, then tip in the pouches of rice. Use the back of your spoon to break up the rice grains and give everything a good stir. Turn down the heat to medium.
Step 3.
Get a second large frying pan over a high heat and drizzle in
a good glug of sesame oil. Crack in the eggs. Once the whites
begin to set, sprinkle over the sesame seeds and chilli flakes, then
use a spoon to baste the egg whites with the sesame oil until
they begin to crisp. Turn off the heat.
Step 4.
Back to the rice. Turn the heat back up and then stir through a large splash of kimchi juice and the pak choi leaves. Tear in most of the coriander leaves. Cook for a further minute.
Step 5.
Divide the kimchi fried rice between four bowls. Top each portion with a sesame and chilli fried egg and tear over the remaining coriander leaves to serve.
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