eCook Meal
Packs-A-Punch Kimchi Fried Rice
with spicy gochujang, edamame beans & black sesame seeds
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!)
Serving guide
Choose your portion size.
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
Wipe the mushrooms clean with damp cloth or paper towel 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 or wok, 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 mushrooms. Gently toss for 2-3 minutes until the cabbage is wilted but 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 the spicy fried rice in a bowl. Garnish with the remaining spring onion and Kimchi to taste. Sprinkle over the nori slices and toasted sesame seeds. Finally, top with the fried egg (if used). Now, let yourself be whisked off to East Asia!
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
Wipe the mushrooms clean with damp cloth or paper towel 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, 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 mushrooms. Gently toss for 2-3 minutes until the cabbage is wilted but 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 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 Kimchi to taste. Sprinkle over the nori slices and toasted sesame seeds. Finally, top with the fried eggs (if used). Now, let yourself be whisked off to East Asia!
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
Wipe the mushrooms clean with damp cloth or paper towel 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, 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 mushrooms. Gently toss for 2-3 minutes until the cabbage is wilted but 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 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 Kimchi to taste. Sprinkle over the nori slices and toasted sesame seeds. Finally, top with the fried eggs (if used). Now, let yourself be whisked off to East Asia!
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
Wipe the mushrooms clean with damp cloth or paper towel 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, 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 mushrooms. Gently toss for 3-4 minutes until the cabbage is wilted but 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 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 Kimchi to taste. Sprinkle over the nori slices and toasted sesame seeds. Finally, top with the fried eggs (if used). Now, let yourself be whisked off to East Asia!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R315.90
for 4 servings · R78.97 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Spring Onions needs 3Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Edamame Beans needs 300 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 60% of packR53.99
-
Kimchi needs 240 gAsian Kimchi Flavoured Noodles 88 g 88 g at R19.99 · 2.7× packsR54.52
-
Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
-
Gochujang Paste needs 60 mlAsian Gochujang Paste 240 g R76.99 · whole pack (size can't be divided)R76.99
-
Black Sesame Seeds needs 20 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
-
Jasmine Rice needs 300 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
Not in the Woolies basket — source these elsewhere:
- Low Sodium Soy Sauce
- Nori Sheets
- White Button Mushrooms
- Shredded Cabbage & Julienne Carrot
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Packs-A-Punch Kimchi Fried Rice?
The preparation time for Packs-A-Punch Kimchi Fried Rice with spicy gochujang, edamame beans & black sesame seeds is between 20 and 30 minutes.
What is the total time required to make Packs-A-Punch Kimchi Fried Rice with spicy gochujang, edamame beans & black sesame seeds?
The total time required to make Packs-A-Punch Kimchi Fried Rice with spicy gochujang, edamame beans & black sesame seeds is between 35 and 45 minutes.
How many servings does Packs-A-Punch Kimchi Fried Rice provide?
4 servings
What are the main ingredients in Packs-A-Punch Kimchi Fried Rice?
Black Sesame Seeds, Edamame Beans, Ginger, Gochujang Paste, Jasmine Rice, Kimchi, Low-Sodium Soy Sauce, Nori Sheet, Shredded Cabbage & Julienne Carrot, Spring Onion, White Button Mushrooms
What is the nutritional information of Packs-A-Punch Kimchi Fried Rice?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Packs-A-Punch Kimchi Fried Rice?
FIERY RICE FEAST: Serve up the spicy fried rice in some bowls. Garnish with the remaining spring onion and kimchi to taste. Sprinkle over the nori slices and toasted sesame seeds. Finally, top with the fried eggs (if used). Now, let yourself be whisked off to East Asia! 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. OPTIONAL FRIED EGG: 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. 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. 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 mushrooms. Gently toss for 2-3 minutes until the cabbage is wilted but crunchy. Season to taste and remove the pan or wok from the heat. MEATY SHROOMS: Wipe the mushrooms clean with damp cloth or paper towel 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, season, and set aside.
What should be prepared from my kitchen to make Packs-A-Punch Kimchi Fried Rice?
Black Sesame Seeds, Edamame Beans, Ginger, Gochujang Paste, Jasmine Rice, Kimchi, Low-Sodium Soy Sauce, Nori Sheet, Shredded Cabbage & Julienne Carrot, Spring Onion, White Button Mushrooms
How many calories does Packs-A-Punch Kimchi Fried Rice have?
calories
How much fat content does Packs-A-Punch Kimchi Fried Rice have?
grams