Kimchi Fried Rice20 mins
- Serves 2
- Prep: 10 mins
- Cook: 10 mins
A popular Korean dish that is both delicious and quick for midweek meals. Best served with Tilda Long Grain rice and topped with a slightly runny fried egg!
- 1 pouch Tilda Premium USA Long Grain rice
- 2 tbsps vegetable oil
- 1 clove garlic, crushed
- 1 tsp freshly grated ginger
- 1 onion, finely chopped
- 50g kimchi, drained
- 3 tbsps soy sauce
- 2 eggs
- 1 spring onion, finely sliced
In a large pan heat 1 tablespoon of the oil and gently fry the onion, garlic and ginger for a few minutes until softened. Add the drained Kimchi and heat for a couple more minutes.
Heat the rice in the microwave for 1 minute and then add to the kimchi mix.
Drizzle in the soy sauce and mix in well. Keep warm.
Fry the eggs in the remaining oil for a few minutes.
Divide the kimchi rice between two bowls and top each with a fried egg and a sprinkle of spring onions.