Kimchi Fried Rice With Seasoned Sprouts
Recipe by Rosie Mansfield
Serves 4 | 
Prep 15 mins | 
Cook 10 mins
Ingredients
- 1 tbsp extra virgin olive oil
- ½ large onion, chopped
- 3 garlic cloves, microplaned
- 1 tbsp ginger, microplaned
- 1 cup kimchi, roughly chopped
- 4½ cups cooked jasmine rice
- 2 carrots, grated or finely diced
- 1 red chili, chopped
- 1 tsp AYAM™ Sesame Oil
- 1 tbsp AYAM™ Light Soy Sauce
- 1 tbsp AYAM™ Dark Soy Sauce
- 2 spring onions, sliced
- 4 large eggs (1 per person)
Sprouts toppings:
- 1 pound soybean sprouts, rinsed well
- 1 tsp garlic, microplaned
- 1 tbsp AYAM™ Sesame Oil
- 1 tsp sesame seeds
- 1 tsp red chili flakes
- 1 tbsp AYAM™ Light Soy Sauce
- 1 tsp AYAM™ Vegetarian Oyster Sauce
- Salt & pepper
To serve:
- 1 tsp black sesame seeds
- Nori strips, sliced into thin strips
Method
- In a wok over medium heat sauté the onions, garlic and ginger for 2-3 minutes in some extra virgin olive oil. Add chopped kimchi and stir for a minute.
- Next, add rice, carrots and red chilli. 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.
- 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.
