Gochujang Kimchi Beef Fried Rice
with Veggies & Coriander
- Wheat
- Gluten
- Soy
- Molluscs
Ingredients
250 g
Beef Strips
1 sachet
gochujang
(Contains: Wheat, Gluten, Soy; )
1 packet
Basmati Rice
1
Carrot
2
Garlic
1 packet
Oyster Sauce
(Contains: Molluscs; )
1
Asian Greens
1 packet
plant-based kimchi
1
Spring Onion
Nutrition Values
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until almost tender, 10 minutes. Drain and set aside. • Meanwhile, finely chop garlic. Thinly slice carrot into half-moons. Roughly chop Asian greens. Thinly slice spring onion. TIP: The rice will continue cooking in step 3!
• Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook carrot until tender, 4-5 minutes. In the last minute of cook time, add Asian greens, plant-based kimchi and garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl. • Return the frying pan to a high heat with a drizzle of olive oil. Cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to the bowl with the veggies.
• Return the frying pan to a medium-high heat a drizzle of olive oil. • Crack the eggs into the pan and scramble until cooked through, 1 minute. • Add the butter and rice and cook until lightly browned, 3-4 minutes. • Add gochujang, oyster sauce, soy sauce and a drizzle of sesame oil and cook until slightly reduced, 1 minute. • Drain and return beef and veggies to the pan and stir to combine. Season to taste.
• Divide kimchi gochujang beef fried rice between bowls. • Sprinkle with spring onion to serve. Enjoy!
