with Asian Greens & Sesame Seeds
Kimchi - a bold and tangy Korean staple, kimchi is naturally fermented, developing a deep umami flavour with a spicy kick. Its punchy crunch adds instant attitude to rice bowls, noodle dishes and anything else in need of a fiery little upgrade, just like tonight’s pork and fried rice number!
Allergens
Utensils
Tags
Asian greens
1 packet
Baby spinach leaves
1 packet
Sweetcorn
1 tin
Garlic paste
1 packet
Plant-based kimchi
1 packet
Sesame seeds
1 sachet
Sweet chilli sauce
1 packet
Sweet soy seasoning
1 sachet
Microwavable basmati rice
1 packet
Japanese tofu
1
Egg
1 piece
Soy sauce
1 tbs
Brown sugar
0.5 tsp
Olive oil
1 drizzle
• Roughly chop Asian greens. Drain sweetcorn. • Cut Japanese tofu (see ingredients) into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook corn until slightly charred, 3-4 minutes. • Add the egg and Asian greens and cook, tossing, until wilted and egg is scrambled, 1-2 minutes. • Add microwavable basmati rice, plant-based kimchi, baby spinach leaves, garlic paste, the soy sauce and brown sugar and cook, tossing, until fragrant, 2-3 minutes. • Transfer to serving bowls, season with pepper and cover to keep warm.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • When the oil is hot, cook tofu and sweet soy seasoning, turning occasionally, 4-5 minutes. • Add sweet chilli sauce, a splash of water and cook, turning to coat, until fragrant, 1 minute.
• Top kimchi fried rice with tofu to serve. Garnish with sesame seeds. Enjoy!
2440
kJ
Energy (kJ)
583
kcal
Calories
25.1
g
Fat
3.1
g
of which saturates
59.4
g
Carbohydrate
15.3
g
of which sugars
6.8
g
Dietary Fibre
26.3
g
Protein
0
mg
Cholesterol
2170
mg
Sodium
