What are the main ingredients in Packs-a-Punch Kimchi Fried Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s (optional)

What is the nutritional information of Packs-a-Punch Kimchi Fried Rice?

Calories: 505, Carbs: 93 grams, Fat: grams, Protein: 21.2 grams, Sugar: 18.6 grams, Salt: 1422 grams

How do I prepare Packs-a-Punch Kimchi Fried Rice?

MEATY SHROOMS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season. JASMINE RICE: Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover. SEED SPRINKLES: Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. FIERY RICE FEAST: Serve up the spicy fried rice in a bowl. Garnish with the remaining spring onion and the kimchi. Sprinkle over the nori slices and the toasted sesame seeds. Finally, top with the fried egg (if used). Now, let yourself be whisked off to East Asia! OPTIONAL EGG: Place a nonstick pan over medium-high heat with a drizzle of oil. Crack in 2 eggs (optional) and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season. NOW FOR THE NORI: Place the nori sheet in a clean pan over medium heat. Toast until crispy, 30-60 seconds per side. Remove from the pan and roughly shred. Set aside. FLAVOURFUL VEG: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the grated ginger and ¾ of the sliced spring onion until softened, 2-3 minutes (shifting constantly). Add the cooked rice, ½ the chopped kimchi, the soy sauce, and the gochujang sauce (to taste). Fry until combined and coated, 2-3 minutes (shifting constantly). Add the sliced cabbage, the grated carrot, the edamame beans, and the cooked mushrooms. Fry until the cabbage is wilted but still crunchy, 2-3 minutes. Remove from the heat and season.

What should be prepared from my kitchen to make Packs-a-Punch Kimchi Fried Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s (optional)

Packs-a-Punch Kimchi Fried Rice

Name: Packs-a-Punch Kimchi Fried Rice
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Egg/s (optional)

You bring the pan; we bring the flavour! This dish is packed to the max with ginger, gochujang, soy, cabbage, carrot, edamame beans, mushrooms, and kimchi. Covered with nori and toasted sesame seeds just for good measure. You can even add an egg for extra protein!

Packs-a-Punch Kimchi Fried Rice

with spicy gochujang sauce, edamame beans & black sesame seeds

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Black Sesame Seeds
Button Mushrooms
Cabbage
Carrot
Edamame Beans
Fresh Ginger
Gochujang Paste
Jasmine Rice
Kimchi
Low-Sodium Soy Sauce
Nori Sheet
Nori Sheets
Spring Onion
Spring Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s (optional)

Photo of Packs-a-Punch Kimchi Fried Rice

Serves 1

JASMINE RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SEED SPRINKLES
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MEATY SHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
FLAVOURFUL VEG
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the grated ginger and ¾ of the sliced spring onion until softened, 1-2 minutes (shifting constantly). Add the cooked rice, ½ the chopped kimchi, the soy sauce, and the gochujang sauce (to taste). Fry until combined and coated, 2-3 minutes (shifting constantly). Add the sliced cabbage, the grated carrot, the edamame beans, and the cooked mushrooms. Fry until the cabbage is wilted but still crunchy, 2-3 minutes. Remove from the heat and season.
OPTIONAL EGG
Place a nonstick pan over medium-high heat with a drizzle of oil. Crack in 1 egg (optional) and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
NOW FOR THE NORI
Place the nori sheet in a clean pan over medium heat. Toast until crispy, 30-60 seconds per side. Remove from the pan and roughly shred. Set aside.
FIERY RICE FEAST
Serve up the spicy fried rice in a bowl. Garnish with the remaining spring onion and the kimchi. Sprinkle over the nori slices and the 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
Button Mushrooms - 125g
Fresh Ginger - 10g
Spring Onion - 1
Kimchi - 30g
Low Sodium Soy Sauce - 20ml
Gochujang Paste - 15ml
Cabbage - 100g
Carrot - 120g
Edamame Beans - 50g
Nori Sheet - 1

Download the Recipe

Serves 2

JASMINE RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SEED SPRINKLES
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MEATY SHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
FLAVOURFUL VEG
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the grated ginger and ¾ of the sliced spring onion until softened, 2-3 minutes (shifting constantly). Add the cooked rice, ½ the chopped kimchi, the soy sauce, and the gochujang sauce (to taste). Fry until combined and coated, 2-3 minutes (shifting constantly). Add the sliced cabbage, the grated carrot, the edamame beans, and the cooked mushrooms. Fry until the cabbage is wilted but still crunchy, 2-3 minutes. Remove from the heat and season.
OPTIONAL EGG
Place a nonstick pan over medium-high heat with a drizzle of oil. Crack in 2 eggs (optional) and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
NOW FOR THE NORI
Place the nori sheet in a clean pan over medium heat. Toast until crispy, 30-60 seconds per side. Remove from the pan and roughly shred. Set aside.
FIERY RICE FEAST
Serve up the spicy fried rice in a bowl. Garnish with the remaining spring onion and the kimchi. Sprinkle over the nori slices and the toasted sesame seeds. Finally, top with the fried egg (if used). Now, let yourself be whisked off to East Asia!

Jasmine Rice - 150ml
Black Sesame Seeds - 10ml
Button Mushrooms - 250g
Fresh Ginger - 20g
Spring Onion - 1
Kimchi - 60g
Low Sodium Soy Sauce - 40ml
Gochujang Paste - 30ml
Cabbage - 200g
Carrot - 120g
Edamame Beans - 100g
Nori Sheet - 1

Download the Recipe

Serves 3

JASMINE RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SEED SPRINKLES
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MEATY SHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
FLAVOURFUL VEG
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the grated ginger and ¾ of the sliced spring onion until softened, 3-4 minutes (shifting constantly). Add the cooked rice, ½ the chopped kimchi, the soy sauce, and the gochujang sauce (to taste). Fry until combined and coated, 3-4 minutes (shifting constantly). Add the sliced cabbage, the grated carrot, the edamame beans, and the cooked mushrooms. Fry until the cabbage is wilted but still crunchy, 3-4 minutes. Remove from the heat and season.
OPTIONAL EGG
Place a nonstick pan over medium-high heat with a drizzle of oil. Crack in 3 eggs (optonal) and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
NOW FOR THE NORI
Place the nori sheets in a clean pan over medium heat. Toast until crispy, 30-60 seconds per side. Remove from the pan and roughly shred. Set aside.
FIERY RICE FEAST
Serve up the spicy fried rice in a bowl. Garnish with the remaining spring onion and the kimchi. Sprinkle over the nori slices and the toasted sesame seeds. Finally, top with the fried egg (if used). Now, let yourself be whisked off to East Asia!

Jasmine Rice - 225ml
Black Sesame Seeds - 15ml
Button Mushrooms - 375g
Fresh Ginger - 30g
Spring Onions - 2
Kimchi - 90g
Low Sodium Soy Sauce - 60ml
Gochujang Paste - 45ml
Cabbage - 300g
Carrot - 240g
Edamame Beans - 150g
Nori Sheets - 2

Download the Recipe

Serves 4

JASMINE RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SEED SPRINKLES
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MEATY SHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
FLAVOURFUL VEG
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the grated ginger and ¾ of the sliced spring onion until softened, 3-4 minutes (shifting constantly). Add the cooked rice, ½ the chopped kimchi, the soy sauce, and the gochujang sauce (to taste). Fry until combined and coated, 3-4 minutes (shifting constantly). Add the sliced cabbage, the grated carrot, the edamame beans, and the cooked mushrooms. Fry until the cabbage is wilted but still crunchy, 3-4 minutes. Remove from the heat and season.
OPTIONAL EGG
Place a nonstick pan over medium-high heat with a drizzle of oil. Crack in 4 eggs (optional) and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
NOW FOR THE NORI
Place the nori sheets in a clean pan over medium heat. Toast until crispy, 30-60 seconds per side. Remove from the pan and roughly shred. Set aside.
FIERY RICE FEAST
Serve up the spicy fried rice in a bowl. Garnish with the remaining spring onion and the kimchi. Sprinkle over the nori slices and the toasted sesame seeds. Finally, top with the fried egg (if used). Now, let yourself be whisked off to East Asia!