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Wok Fried Tenderstem Kimchi Bokumbap Kimchi Fried Rice With Shimeji Mushrooms Topped Fried Egg And Soy

Serves : 4 Preparation 5 mins Cooking 30 mins Total 35
Nutrition facts: 408.00 calories 16.80g protein 59.70g carbs 5.00g sugars 12.90g fat 2.70g 4.10g fibre 508.00mg sodium
For the rice: 250g 85% Basmati, 15% Wild Rice 400ml Water 1 tablespoon Olive oil 2 cloves, finely chopped Garlic 1 inch Fresh root ginger, peeled and finely grated 200g washed and sliced into 1cm baby floret pieces, separating the stalk from the floret pieces Tenderstem Broccoli 100g, fresh, root ends discarded, separated into individual mushroom pieces – If you can’t find Shimeji mushroom in your local supermarket please use sliced shitake mushrooms instead Shimeji mushrooms 1 tablespoon Mirin 200g Kimchi 2 tablespoons Low sodium light soy sauce 1 teaspoon Toasted sesame oil 2 thinly sliced, to garnish Spring onion 1 pinch, to garnish Japanese chilli flakes 1 pinch Ground white pepper For the egg: 1 tablespoon Olive oil 4 organic Egg For the garnish: 2 sliced on deep angle, thin slices Spring onion Dash Tamari or low sodium soy sauce Pinch - Shichimi Togarashi (7 varieties of assorted chilli flakes) Japanese chilli flakes Ingredients: Fresh anise Fried rice is a staple in Chinese and South East Asian cuisine. This recipe is a fusion of Chinese and Korean flavours to create a brunch dish. It is the perfect dish to provide you with energy to get you through a long day!

Wok Fried Tenderstem Kimchi Bokumbap Kimchi Fried Rice With Shimeji Mushrooms Topped Fried Egg And Soy

  1. Serves : 4
  2. Preparation time 5 Minutes
  3. Cooking time 30 Minutes
per serving

Cals


408.00

Protein (g)


16.80

Carbs (g)


59.70

Sugars (g)


5.00

Fat (g)


12.90

Sat Fat (g)


2.70

Fibre (g)


4.10

Sodium (mg)


508.00

Source from

For Tenderstem

About the recipe

main courses

Fried rice is a staple in Chinese and South East Asian cuisine. This recipe is a fusion of Chinese and Korean flavours to create a brunch dish. It is the perfect dish to provide you with energy to get you through a long day!

For the rice
  • 85% Basmati, 15% Wild Rice - 250g
  • Water - 400ml
  • Olive oil - 1 tablespoon
  • Garlic - 2 cloves, finely chopped
  • Fresh root ginger, peeled and finely grated - 1 inch
  • Tenderstem Broccoli - 200g washed and sliced into 1cm baby floret pieces, separating the stalk from the floret pieces
  • Shimeji mushrooms - 100g, fresh, root ends discarded, separated into individual mushroom pieces – If you can’t find Shimeji mushroom in your local supermarket please use sliced shitake mushrooms instead
  • Mirin - 1 tablespoon
  • Kimchi - 200g
  • Low sodium light soy sauce - 2 tablespoons
  • Toasted sesame oil - 1 teaspoon
  • Spring onion - 2 thinly sliced, to garnish
  • Japanese chilli flakes - 1 pinch, to garnish
  • Ground white pepper - 1 pinch
For the egg
  • Olive oil - 1 tablespoon
  • Egg - 4 organic
For the garnish
  • Spring onion - 2 sliced on deep angle, thin slices
  • Tamari or low sodium soy sauce - Dash
  • Japanese chilli flakes - Pinch - Shichimi Togarashi (7 varieties of assorted chilli flakes)
Ingredients
  • Fresh anise -

Steps

  • Place the pre-mixed rice in a fine mesh sieve and wash until the water runs clear. Place in a medium pan and add 400ml of cold water. Bring to the boil and cover, turning the heat down to low. Cook the rice in the steam for 20-25 minutes.
  • Check the rice is cooked and drain any excess water in the pan. Remove and fluff the grains with a fork. Set to one side.
  • Heat a small pan, add the olive oil, and crack four eggs. Fry the eggs sunny side up until the base is crispy and the yolk has turned a deeper yellow but still runny. Keep warm in the pan on very low heat.
  • Heat a wok over a high heat and add the rapeseed oil. Add garlic and ginger and stir for a few seconds then add in Tenderstem® stalk pieces. Toss cooking for a few seconds, and then add the leafier floret pieces.
  • Add in the mirin and shimeji mushroom pieces. Toss cooking for 30 seconds.
  • Add the cooked rice followed by the kimchi. Stir to combine. Season with tamari or low sodium light soy sauce, toss and stir well to combine and season with toasted sesame oil then a pinch of ground white pepper.
  • Divide into four serving bowls and top with the fried egg on each bowl. Garnish with thinly sliced spring onions, soy sauce and dried smoky Japanese chilli flakes if desired. Eat immediately
For the rice
  • 85% Basmati, 15% Wild Rice - 250g
  • Water - 400ml
  • Olive oil - 1 tablespoon
  • Garlic - 2 cloves, finely chopped
  • Fresh root ginger, peeled and finely grated - 1 inch
  • Tenderstem Broccoli - 200g washed and sliced into 1cm baby floret pieces, separating the stalk from the floret pieces
  • Shimeji mushrooms - 100g, fresh, root ends discarded, separated into individual mushroom pieces – If you can’t find Shimeji mushroom in your local supermarket please use sliced shitake mushrooms instead
  • Mirin - 1 tablespoon
  • Kimchi - 200g
  • Low sodium light soy sauce - 2 tablespoons
  • Toasted sesame oil - 1 teaspoon
  • Spring onion - 2 thinly sliced, to garnish
  • Japanese chilli flakes - 1 pinch, to garnish
  • Ground white pepper - 1 pinch
For the egg
  • Olive oil - 1 tablespoon
  • Egg - 4 organic
For the garnish
  • Spring onion - 2 sliced on deep angle, thin slices
  • Tamari or low sodium soy sauce - Dash
  • Japanese chilli flakes - Pinch - Shichimi Togarashi (7 varieties of assorted chilli flakes)
Ingredients
  • Fresh anise -