Make it Scotch

Scotch Beef and Kimchi Fried Rice

  • Prep 15 mins
  • Cook 12 mins
  • Serves 4

Nutrition

  • Energy 502 kcal
  • Fat 20g
  • Sat Fat 4.6g
  • Carbs 40g
  • Sugars 2.8g
  • Fibre 4.6g
  • Protein 38g
  • Salt 1.5g

Ingredients

Cooking Method

To cook on the wok/frying pan

  • 1
    Heat a large non-stick frying pan or wok until very hot.
  • 2
    Pop in half the garlic and half the chilli and dry fry the beef. Keep the heat high and keep the food moving to cook evenly.
  • 3
    Stir for 5-6 minutes until the beef is cooked through, browned and starting to crisp.
  • 4
    Remove from the heat, transfer to a heatproof dish and keep warm.
  • 5
    In the same pan or wok, heat 1 tbsp oil until hot, then stir fry the spring onions, rice and bean sprouts for 3 minutes.
  • 6
    Turn off the heat and stir in the kimchi. Season to taste, cover and let stand whilst cooking the eggs.
  • 7
    Heat the remaining oil in a medium frying pan for about 30 seconds until hot.
  • 8
    Crack the eggs into the pan and cook over a high heat for 2-3 minutes until the edges become very crisp and golden, and the yolk remains runny. To cook the yolk through further, reduce the heat and cover the pan with a lid. Cook for a further 2-3 minutes until the yolks have set.
  • 9
    Pile the rice mixture into warm serving bowls. Sprinkle with the beef.
  • 10
    Top with a fried egg, the remaining chilli and a few pea shoots. Serve immediately.
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