TODAY’S RECIPE: Mushrooms & kimchi fried rice

KIMCHI is Korean fermented veg. Serves: 2. Ingredients

1 egg, beaten

2 tsp sesame oil ½ onion, sliced 200g mushrooms, sliced

250g pouch brown microwave rice

15g ginger, grated 2 garlic cloves, grated

Method

75g frozen peas 1 tbsp soy sauce 50g kimchi, drained 2 spring onions, sliced 1 Heat a non-stick frying pan. Tip in egg, swirl in pan and cook until set at edges. Draw edges into centre using a spatula. Cook for a couple of minutes until set. Remove to a bowl.

2 Heat oil in pan, turn to high and cook onion and mushrooms until browned. Reduce heat, stir in rice, ginger, garlic and peas. Cook for two minutes, then stir in cooked egg, soy, kimchi and most of the spring onions. Garnish with rest of spring onions.

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