Fried rice with kimchi - lunch / dinner in 15 minutes

Ingredients

For 2 servings:

• 250 g cooked rice (preferably from the previous day, e.g. jasmine or basmati)
• 150 g protein of choice: chicken breast / shrimp / tofu
• 100 g kimchi
• 2-3 eggs
• 1 small carrot (thinly sliced or grated)
• 1 spring onion (part for the pan, part for sprinkling)
• 1 garlic clove (finely chopped)
• 2 teaspoons soy sauce
• 1 teaspoon gochujang paste (Korean chilli paste - depending on the taste and spiciness of the kimchi)
• 1 teaspoon sesame oil
• 1 teaspoon sesame oil for frying
• optional: a few drops of chilli sauce or lime juice for flavouring
• for garnish: sesame seeds, fresh coriander or spring onion slices

Method

1. Prepare all the ingredients - cut the meat, tofu or shrimp into smaller pieces, chop the garlic and spring onions, grate the carrots and prepare the kimchi and rice.
2. Heat oil (sesame or canola) in a pan and add your chosen protein source. Sauté until golden brown - chicken for about 5-6 minutes, tofu until crispy and shrimp briefly until golden brown. Then set them aside.
3. In the same pan , fry the garlic, the white part of the spring onions and the carrots. Just 1-2 minutes to soften the vegetables and beautifully scent the base.
4. Add the kimchi and gochujang paste and stir briefly to combine the flavors.
5. Stir in the cooked rice and soy sauce. Stir well to coat the rice in the mixture and lightly toast it.
6. Put back the meat, tofu or shrimp and make room in the middle of the pan for the egg. Crack them directly into the pan and stir until they are lightly curdled. Then combine everything together.
7. Finish with sesame oil and a few drops of lime juice or chilli sauce.
8. Serve sprinkled with green spring onions, sesame seeds and a little fresh coriander.
9. And if you want to take the dish up a notch, serve it with ox eye on top - the liquid yolk blends perfectly into the hot rice.