Mushroom & kimchi fried rice

Mushroom & kimchi fried rice

Add kimchi to give standard fried rice a spicy umami kick in this veggie supper for two. Low in fat and calories, it takes just 25 minutes to make
  • Preparation:
  • Cooking:
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  1. Step 1

    Heat a large, non-stick frying pan over a medium heat. Tip in the egg, swirl the pan to spread it out, and cook briefly until set at the edges. Draw the edges into the centre using a spatula. Cook for 1-2 mins until set. Remove to a bowl.
  2. Step 2

    Heat the oil in the pan, turn up the heat to high and cook the onion and mushrooms for 7-8 mins until browned. Reduce the heat to medium, stir in the rice, ginger, garlic and peas, and season with pepper. Cook for 2 mins until the rice is hot, then stir in the cooked egg, soy, kimchi and most of the spring onions. Season, then garnish with the remaining spring onions.