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
- 1egg, beaten
- 2tsp sesame oil
- ½onion, finely sliced
- 200g white mushrooms, sliced
- 250g pouch microwave brown rice
- 15g ginger, peeled and grated
- 2garlic cloves, grated
- 75g frozen peas
- 1tbsp low-salt soy sauce
- 50g kimchi, drained
- 2spring onions, sliced
Step 1Heat 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.
Step 2Heat 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.