Quick Cheesy Kimchi Fried Rice
with Tender-Crisp Veggies & Furikake
Cooking time
15 minutes
Servings
2/4
Calories
550 /serving
Cheese is a surprise ingredient in Korean cooking, but it made its way into many traditional dishes over the last century. The melted goodness of mozzarella pairs perfectly with the sharpness of kimchi, tossed with edamame and bok choy for a motherlode of comfort.
We will send you:
- 340g Baby bok choy
- 150g Edamame (or green peas)
- 227g Pre-cooked jasmine rice
- 30ml Ginger-garlic purée
- 99g Organic kimchi
- 15ml Toasted sesame oil
- 30ml Sweet soy sauce
- 90g Grated mozzarella
- 10g Mild Furikake (black sesame seeds, white sesame seeds, crushed nori, sugar, kosher salt)
Contains: Milk • Sesame • Soy • Sulphites • Wheat
You will need:
Large oven-safe pan
Oil
Total Fat
23 g
Saturated Fat
7 g
Sodium
940 mg
Total Carb
65 g
Sugars
16 g
Protein
27 g
Fibre
12 g
Preparation
Mise en place
- Preheat the oven to broil.
- Remove the root ends of the bok choy; chop.
- Chop the kimchi.
Make the kimchi fried rice
- In a large, oven-safe pan, heat a drizzle of oil and the sesame oil on medium.
- Add the bok choy and sauté, 2 to 3 min., until crisp-tender.
- Add the edamame, kimchi and ginger-garlic purée; stir well.
- Increase the heat to medium-high. Add the rice and soy sauce. Cook, pressing down, 2 to 3 min., until the rice begins to crisp.
- Sprinkle with the cheese.
- Transfer to the oven and broil, 2 to 3 min., until the cheese has melted.
Plate your dish
- Divide the kimchi fried rice between your plates.
- Sprinkle with the mild furikake. Bon appétit!
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