Fried Kimchi Rice

Ingredients

• 250 g Basmati whole grain rice
• Salt
• 2 onions
• 3 spring onions
• 200 g kimchi (jar; refrigerated)
• 1 red bell pepper
• 4 tbsp cashews (15 g each)
• 4 eggs
• 2 tbsp peanut oil
• 1 tbsp Sesame oil
• 2 tbsp Soy sauce
• 2 tbsp black sesame seeds (15 g each)

Instructions

1. 1.

   Cook the rice in 2.5 times the amount of salted water according to package instructions for 30–35 minutes.

2. 2.

   While the rice cooks, peel and dice the onions. Trim, wash, and slice the spring onions into thin rings. Drain the kimchi if needed and cut into strips. Halve the bell pepper, remove seeds, wash, and cube it.

3. 3.

   Toast the cashews in a hot pan without oil over medium heat for 3 minutes. Boil the eggs in water for about 6 minutes until soft-boiled; then shock them in cold water.

4. 4.

   When the rice is almost done, heat peanut and sesame oil in a wok or large skillet. Stir-fry the onions for 3 minutes over medium heat until browned. Add the bell pepper and kimchi and cook for 1–2 minutes. Then add the rice, cashews, and soy sauce and mix well.

5. 5.

   Peel and halve the eggs. Plate the fried kimchi rice and eggs on plates, garnish with spring onion rings and sesame seeds.