The best way to use leftover rice is to fry it, add some fermented vegetables, top it with an egg, and voilà – a delicious lunch is ready. And the best part? It's ready in 15 minutes. It also works great as a packed lunch. What are you waiting for?
Shop ingredients
£3.69
Nutrition (1 serving)
- 508 kcal
- 84 g carbohydrates
- 9,9 g fats
- 15 g protein
Per 2 portions
Base:
- 200 g basmati rice
- 1 tsp oil
- 100 g onion
- 100 g pickled vegetable kimchi
- 1 tbsp lupine amino sauce
- 1 tbsp cane sugar
Topping:
- 2 eggs
- 1 pinch sesame seeds
Instructions
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Heat oil in a pan and add finely chopped onion. Fry shortly.
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When the onion starts to turn golden brown, add the cooked rice. Don't overcrowd the pan or stir the rice too much; we want it to have time to crisp up.
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Add the kimchi, two tablespoons of amino sauce, a pinch of cane sugar, and seasoning (chilli and sweet paprika).
Mix well and let it cook.
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Serve it with fried egg, coriander, and sesame.
