KIMCHI FRIED RICE
RECIPE TYPE
Vegetarian
SERVES
3 [Makes 3 x 500mL jars]
PREP: 15 min
COOK: 6 min
Ingredients
1 tsp Longo’s Essentials 100% Pure Canola Oil
2 large Longo’s Enriched Coop Eggs
3/4 cup Longo’s Korean Style Kimchi Fermented Cabbage, roughly chopped
3 tbsp sodium-reduced soy sauce
2 cups Longo’s Organic Baby Kale
1 pkg (450g) Longo’s White Sticky Calrose Rice
1 cup grated carrot
1/2 cup chopped green onion
Longo’s Sesame Seeds, toasted (optional for serving)
Directions
Heat oil in nonstick skillet set over medium heat. Whisk eggs and pour into skillet; cover and cook for 2 to 3 minutes or until set. Slide onto plate and cool to room temperature. Roll up and slice into thin ribbons.
Divide kimchi between three 500mL jars. Spoon 1/4 cup kimchi and 1 tbsp soy sauce into each jar.
Divide kale, rice, cooked eggs, carrot and green onion between jars, packing lightly. Cap jars with lids and reserve in the refrigerator for up to 3 days.
To serve: Add contents of one jar to nonstick skillet along with 1/4 cup water. Stir-fry for 4 to 5 minutes until heated through and water is evaporated. Sprinkle with sesame seeds, if using.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 12g | Fibre 5g |
Fat 5g | Sugar 4g |
Carbs 54g | Sodium 1170mg |
