Kimchi Fried Rice

Ingredients

• 2 cups cooked Jasmine rice (left in fridge overnight)
• 1 egg
• 100g Kimchi (sliced - available at Asian groceries)
• 100g pork mince (omit if vegetarian)
• 7-10 snow peas (ends trimmed and sliced into thin diagonal strips)
• 2 tbps Lee Kum Kee Premium Soy Sauce
• Salt (for seasoning)
• 3 tbps. vegetable oil
• 1/2 spring onion (thinly chopped)

Method

1. Heat up 1 tbps. vegetable oil in a wok on high heat until lightly smoking and add in the pork mince. Fry and break down the mince continuously until thoroughly cooked. Transfer to a bowl (omit this step if not using pork mince).
2. Add 1 tbps. vegetable oil back to the wok and leave on high heat until lightly smoking.
3. Add the cooked rice, snow peas, kimchi and stir fry whilst breaking up the rice for about 2 minutes
4. Add the cooked pork mince and soy sauce. Continue stir frying for another minute until all the rice grains are individually separated. Taste for seasoning and add salt accordingly.
5. Plate up the fried rice then quickly wash the wok to remove any stuck on ingredients.
6. Heat up wok again on medium heat with 1 tbps. vegetable oil and gently crack 1 egg into the center. Once the egg is cooked through to your liking, place on top of the fried rice.
7. Garnish with spring onion. Enjoy!

Product used in recipe

• Lee Kum Kee - Light Soy Sauce