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Jamie's veg-packed kimchi rice recipe

Jamie's veg-packed kimchi rice recipe

4 ratings

Jamie says: "For a cool twist on your stir-fry, I’m heroing wholegrain microwave rice and shop-bought kimchi. Kimchi fried rice is usually made with leftover cooked rice, but I’ve used a wholegrain rice pouch as a convenient shortcut and an easy way to add more fibre into your meals. Crunchy veg and a crispy fried egg complete this healthy dinner." See method

  • Serves 2
  • Takes 20 minutes
  • 461 calories / serving
  • Healthy
  • Vegetarian
  • Dairy-free

Ingredients

  • 1 onion
  • 1 carrot
  • ½ a sweetheart cabbage
  • 75g kimchi
  • vegetable oil
  • 250g Grower’s Harvest microwaveable wholegrain rice
  • 1 tbsp reduced-salt soy sauce
  • 20g sesame seeds
  • 2 medium free-range eggs
2 of your 5-a-day and a source of vitamin A, which supports the maintenance of normal vision

Each serving contains

  • Energy

    1935kj
    461kcal
    23%
  • Fat

    20g 29%
  • Saturates

    4g 20%
  • Sugars

    14g 16%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 58.9g Protein 14.3g Fibre 8.7g

Method

Jamie says: "For a cool twist on your stir-fry, I’m heroing wholegrain microwave rice and shop- bought kimchi. Kimchi fried rice is usually made with leftover cooked rice, but I’ve used a wholegrain rice pouch as a convenient shortcut and an easy way to add more fibre into your meals. Crunchy veg and a crispy fried egg complete this healthy dinner."

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  1. Peel and finely slice the onion, scrub, trim and coarsely grate the carrot, finely slice the cabbage. Add the carrot and cabbage to a bowl with half of the kimchi and massage into the veg.
  2. Blitz the remaining kimchi in a food processor with 1 tsp oil until smooth, adding a splash of water, if needed.
  3. Drizzle 1 tbsp of oil into a large nonstick wok or frying pan on a high heat. Add the onion and stir-fry for 1 min, then add the kimchi veg and stir-fry for another 2 mins. Tip in the rice and stir-fry for 2-3 mins, or until piping hot. Season to taste with the soy sauce and toss everything together to coat.
  4. Lightly toast the sesame seeds in a small frying pan for 1 min. Drizzle in 1 tbsp of olive oil, then fry the eggs for 3 to 4 mins, or until cooked to your liking, drizzling with a little of the kimchi dressing as they cook. Divide the rice between bowls, top with the fried eggs, spoon over any remaining dressing, sprinkle with more sesame seeds and serve.

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