Fried rice is a scrumptious way to use leftover rice and avoid food waste – something we value highly at UCOOK! This version offers nourishment from kimchi, a punch from gochujang, and an optional fried egg. (You bring the egg; we bring the flava!)
Packs-A-Punch Kimchi Fried Rice
Packs-A-Punch Kimchi Fried Rice
with spicy gochujang, edamame beans & black sesame seeds
Hands on Time: 20 - 30 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Black Sesame Seeds
- Edamame Beans
- Fresh Ginger
- Gochujang Paste
- Jasmine Rice
- Kimchi
- Nori Sheet
- Shredded Cabbage & Julienne Carrot
- Soya Sauce Low Sodium
- Spring Onion
- White Button Mushrooms
From your kitchen:
- Oil (cooking, olive & coconut)
- Salt & Pepper
- Water
- Egg/s (optional)
- Paper Towel
JAZZY JASMINE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
SEED SPRINKLES
Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan or wok on completion and set aside to cool.
MEATY SHROOMS
Gently wipe the mushrooms with a damp cloth or piece of paper towel to remove any dirt and roughly slice. Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, pan fry the mushrooms for 3-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion, season, and set aside.
SPICE UP YOUR NIGHT!
When the rice is cooked, return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the grated ginger and three-quarters of the sliced spring onion for 1-2 minutes until softened, shifting constantly. Add in the cooked rice and half of the chopped kimchi. Toss through the soy sauce and gochujang to taste. Fry for 2-3 minutes until combined and coated, tossing constantly. Add in the cabbage and carrot, edamame beans, and cooked mushrooms. Gently toss for 2-3 minutes until the cabbage is wilted but still crunchy. Season to taste and remove the pan or wok from the heat.
OPTIONAL FRIED EGG
Place a nonstick pan over a medium-high heat with a drizzle of oil. Crack in an egg and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
FIERY RICE FEAST
Serve up some spicy fried rice in a bowl. Garnish with the remaining spring onion and the remaining kimchi to taste. Sprinkle over the sliced nori and toasted sesame seeds. Finally, top with the fried egg (if used). Now, let yourself be whisked off to East Asia!
Jasmine Rice - 75ml
Black Sesame Seeds - 5ml
White Button Mushrooms - 125g
Spring Onion - 1
Fresh Ginger - 10g
Kimchi - 60g
Soya Sauce Low Sodium - 1
Gochujang Paste - 15ml
Shredded Cabbage & Julienne Carrot - 100g
Edamame Beans - 75g
Nori Sheet - 1
JAZZY JASMINE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
SEED SPRINKLES
Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan or wok on completion and set aside to cool.
MEATY SHROOMS
Gently wipe the mushrooms with a damp cloth or piece of paper towel to remove any dirt and roughly slice. Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, pan fry the mushrooms for 3-5 minutes until soft and golden, shifting as they colour. To avoid overcrowding the pan, you may need to do this step in batches, adding more oil between batches. Remove from the pan or wok on completion, season, and set aside.
SPICE UP YOUR NIGHT!
When the rice is cooked, return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the grated ginger and three-quarters of the sliced spring onion for 2-3 minutes until softened, shifting constantly. Add in the cooked rice and half of the chopped kimchi. Toss through the soy sauce and gochujang to taste. Fry for 2-3 minutes until combined and coated, tossing constantly. Add in the cabbage and carrot, edamame beans, and cooked mushrooms. Gently toss for 2-3 minutes until the cabbage is wilted but still crunchy. Season to taste and remove the pan or wok from the heat.
OPTIONAL FRIED EGGS
Place a nonstick pan over a medium-high heat with a drizzle of oil. Crack in 2 eggs and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
FIERY RICE FEAST
Serve up the spicy fried rice in some bowls. Garnish with the remaining spring onion and the remaining kimchi to taste. Sprinkle over the sliced nori and toasted sesame seeds. Finally, top with the fried eggs (if used). Now, let yourself be whisked off to East Asia!
Jasmine Rice - 150ml
Black Sesame Seeds - 10ml
White Button Mushrooms - 250g
Spring Onion - 2
Fresh Ginger - 20g
Kimchi - 120g
Soya Sauce Low Sodium - 1
Gochujang Paste - 30ml
Shredded Cabbage & Julienne Carrot - 200g
Edamame Beans - 150g
Nori Sheet - 1
JAZZY JASMINE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
SEED SPRINKLES
Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan or wok on completion and set aside to cool.
MEATY SHROOMS
Gently wipe the mushrooms with a damp cloth or piece of paper towel to remove any dirt and roughly slice. Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, pan fry the mushrooms for 3-5 minutes until soft and golden, shifting as they colour. To avoid overcrowding the pan, you may need to do this step in batches, adding more oil between batches. Remove from the pan or wok on completion, season, and set aside.
SPICE UP YOUR NIGHT!
When the rice is cooked, return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the grated ginger and three-quarters of the sliced spring onion for 2-3 minutes until softened, shifting constantly. Add in the cooked rice and half of the chopped kimchi. Toss through the soy sauce and gochujang to taste. Fry for 2-3 minutes until combined and coated, tossing constantly. Add in the cabbage and carrot, edamame beans, and cooked mushrooms. Gently toss for 2-3 minutes until the cabbage is wilted but still crunchy. Season to taste and remove the pan or wok from the heat.
OPTIONAL FRIED EGGS
Place a nonstick pan over a medium-high heat with a drizzle of oil. Crack in 2 eggs and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
FIERY RICE FEAST
Serve up the spicy fried rice in some bowls. Garnish with the remaining spring onion and the remaining kimchi to taste. Sprinkle over the sliced nori and toasted sesame seeds. Finally, top with the fried eggs (if used). Now, let yourself be whisked off to East Asia!
Jasmine Rice - 150ml
Black Sesame Seeds - 10ml
White Button Mushrooms - 250g
Spring Onion - 2
Fresh Ginger - 20g
Kimchi - 120g
Soya Sauce Low Sodium - 1
Gochujang Paste - 30ml
Shredded Cabbage & Julienne Carrot - 200g
Edamame Beans - 150g
Nori Sheet - 1
JAZZY JASMINE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
SEED SPRINKLES
Place a large pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan or wok on completion and set aside to cool.
MEATY SHROOMS
Gently wipe the mushrooms with a damp cloth or piece of paper towel to remove any dirt and roughly slice. Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, pan fry the mushrooms for 5-6 minutes until soft and golden, shifting as they colour. To avoid overcrowding the pan, you may need to do this step in batches, adding more oil between batches. Remove from the pan or wok on completion, season, and set aside.
SPICE UP YOUR NIGHT!
When the rice is cooked, return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the grated ginger and three-quarters of the sliced spring onion for 3-4 minutes until softened, shifting constantly. Add in the cooked rice and half of the chopped kimchi. Toss through the soy sauce and gochujang to taste. Fry for 3-4 minutes until combined and coated, tossing constantly. Add in the cabbage and carrot, edamame beans, and cooked mushrooms. Gently toss for 3-4 minutes until the cabbage is wilted but still crunchy. Season to taste and remove the pan or wok from the heat.
OPTIONAL FRIED EGGS
Place a nonstick pan over a medium-high heat with a drizzle of oil. Crack in 4 eggs and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
FIERY RICE FEAST
Serve up the spicy fried rice in some bowls. Garnish with the remaining spring onion and the remaining kimchi to taste. Sprinkle over the sliced nori and toasted sesame seeds. Finally, top with the fried eggs (if used). Now, let yourself be whisked off to East Asia!
Jasmine Rice - 300ml
Black Sesame Seeds - 20ml
White Button Mushrooms - 500g
Spring Onion - 3
Fresh Ginger - 40g
Kimchi - 240g
Soya Sauce Low Sodium - 1
Gochujang Paste - 60ml
Shredded Cabbage & Julienne Carrot - 400g
Edamame Beans - 300g
Nori Sheet - 2
Woolies Products in this dish
