Kimchi Fried Rice with Seasoned Sprouts

Serves 4
Time 25 minutes


1 tbsp extra virgin olive oil
½ large onion, chopped
3 garlic cloves, microplaned
1 tbsp ginger, microplaned
1 cup kimchi, roughly chopped
4 ½ cups cooked jasmine rice
2 carrots, grated or finely diced
1 red chilli, chopped
1 tsp sesame oil
1 tbsp light soy sauce
1 tbsp dark soy sauce
2 spring onions, sliced
1 tbsp extra virgin olive oil
4 large eggs (1 per person)

 Sprouts toppings
1 pound soybean sprouts, rinsed well
1 tsp garlic, microplaned
1 tbsp sesame oil
1 tsp sesame seeds
1 tsp red chilli flakes
1 tbsp soy sauce
1 tsp vegetarian oyster sauce
1 tsp salt
1 pinch pepper 

To serve
1 tsp black sesame seeds
Nori strips, sliced into thin strips


In a wok over medium heat sauté the onions, garlic, red chilli and ginger for 2-3 minutes in some extra virgin olive oil. Add chopped kimchi and stir for a minute.
Next, add rice, and carrots. Stir to combine everything.
Pour in sesame oil and both soy sauces. Stir for a few more minutes until the dish is covered with sauce, and add spring onions.
Meanwhile, toss bean shoots with all the remaining ingredients.
In a separate fry pan on medium heat fry eggs to desired style.
Serve the fried rice with eggs and a handful of seasoned sprouts.
Sprinkle with black sesame seeds and nori strips.