John Paul Urizar
Kimchi fried rice is an excellent way to incorporate the gut-friendly ferment into your diet, and is the perfect vehicle for any leftover proteins you may have in the fridge. It’s a flavour-packed dinner for one.
Ingredients
Method
Cook the broccolini in boiling water for 2 minutes or until almost tender; drain.
Heat half the oil in a large wok or non-stick frying pan over high heat, stir-fry the mushrooms until browned lightly. Remove from wok.
Heat half the oil in a large wok or non-stick frying pan over high heat, stir-fry the mushrooms until browned lightly. Remove from wok.
Add the rice and kimchi to the wok, stir fry until hot. Return mushrooms and chicken to the wok, stir fry until combined.
Serve fried rice with broccolini.
This recipe is an ideal way to use up leftover cooked rice or protein you may have in the fridge.
You can also use a small chicken breast filled and slice it thinly in place of the strips.
Test Kitchen tip
