Try it yourself
Kimchi-fried grains with crispy fried egg & nori
Getting a fried egg super-crispy around the edges, but with a runny yolk is easy. Use plenty of oil, keep the heat high and just baste, baste and baste the egg white until crispy. This dish is also great made with leftover brown rice if you have some to use up or simply don’t fancy the mixed grains.
SERVES 2 PREP 10 mins COOK 10 mins EASY V
2 tbsp flavourless oil
2 eggs
2 spring onions, sliced, white and green parts separated
1 carrot, cut into thin ribbons with a vegetable peeler 2 heaped tbsp kimchi
250g pouch pre-cooked mixed grains or a small bowl of leftover home-cooked mixed grains 1 tbsp dark soy sauce
2 tsp toasted sesame oil
1 toasted nori sheet, crumbled togarashi, furikake or nori flakes, to serve (optional)
1 Heat the oil in a wok or large frying pan over a high heat until it is shimmering. Crack the eggs into the oil and season. Tilt the pan and keep spooning the hot oil over the egg whites until the edges are crispy and the whites are set but the yolks are still runny. Remove the fried eggs from the oil using a slotted spoon and put on a plate. Set aside.
2 Keep the wok or pan over a high heat and add the white parts of the spring onions, carrot ribbons and kimchi. Stir-fry for 2 mins.
3 Add the grains, soy sauce and sesame oil, then stir-fry until the grains are hot; about 2 mins.
4 Divide the stir-fry between two bowls and top each one with a crispy fried egg. Garnish with the green parts of the spring onions, the toasted nori sheet and the togarashi, furikake or nori flakes, if using.
GOOD TO KNOW fibre • 1 of 5-a-day
PER SERVING 456 kcals • fat 24g • saturates 4g • carbs 35g • sugars 5g • fibre 9g • protein 20g • salt 1.7g