RICELY DOES IT
This Korean inspired fried rice recipe is a fusion of classic Asian favours and is as comforting as it is quick to whip up
Wok fried tenderstem kimchi bokkeumbap
Prep: 5 mins Cook: 30 mins (20 for the rice)
Serves 4 For the fried rice
1tbsp olive oil 250g uncooked basmati and wild rice mix
(85% basmati, 15% wild rice) Water 2 cloves garlic, finely chopped 1 inch piece fresh root ginger, peeled and grated 200g tenderstem, washed and sliced into 1cm baby floret pieces, separating the stalk from the floret pieces 100g fresh shimeji mushroom, root ends discarded, separated into individual mushroom pieces (or sliced shiitake mushrooms instead) 1tbsp mirin 200g kimchi cabbage 2tbsp reduced-salt soy sauce, plus an extra dash to serve 1tsp toasted sesame oil Pinch of ground white pepper 4 large organic eggs
For the garnish
2 spring onions, sliced on deep angle, thin slices Dash of tamari or low sodium light soy sauce Pinch of Japanese chilli flakes – shichimi togarashi (7 varieties of assorted chilli flakes)
Place the pre-mixed rice in a fine mesh sieve and wash until the water runs clear. Place in a medium pan and add 400ml of cold water. Bring to the boil and cover, turning the heat down to low. Cook the rice in the steam for 20-25 minutes. Check the rice is cooked and drain any excess water in the pan. Remove and fluff the grains with a fork. Set to one side.
Heat a small pan, add the olive oil, and crack four eggs. Fry the eggs sunny side up until the base is crispy and the yolk has turned a deeper yellow but is still runny. Keep warm in the pan on a very low heat. Heat a wok over a high heat and add the rapeseed oil. Add garlic and ginger and stir for a few seconds then add in the tenderstem stalk pieces. Toss cooking for a few seconds, and then add the leafier floret pieces.
Add in the mirin and shimeji mushroom pieces. Toss cooking for 30 seconds. Add the cooked rice followed by the kimchi. Stir to combine. Season with tamari or low sodium light soy sauce, toss and stir well to combine and season with toasted sesame oil, then a pinch of ground white pepper.
Divide into four serving bowls and top with the fried egg on each bowl. Garnish with thinly sliced spring onions, soy sauce and dried smoky Japanese chilli flakes if desired. Eat immediately.
Recipe from tenderstem.co.uk