This is one of our favourite Sunday lunch/brunch meals. I always make extra grains to use in a salad later in the week.
Ingredients: serves 2
- 2 tbsp flavourless oil
- 2 eggs
- 2 spring onions, sliced, white and green parts separated
- 1 carrot, cut into thin ribbons with a vegetable peeler
- 2 heaped tbsp kimchi
- 250g of cooked grains – you can cheat by buying a pouch of pre-cooked mixed grains
- 1 tbsp dark soy sauce
- 2 tsp toasted sesame oil
- 1 toasted nori sheet, crumbled togarashi, furikake or nori flakes, to serve (optional)
Method
- In a frying pan or work heat some oil and over a high heat add the white parts of the spring onions, carrot ribbons and kimchi. Stir-fry for 2 mins
- Add the grains, soy sauce and sesame oil, then stir-fry until the grains are hot; about 2 mins.
- In a second pan, heat some oil until fairly hot. Crack the eggs in and fry until the outside edges of the white are crispy
- Plate up with the grains, top with an egg and garnish with the green parts of the spring onions, the toasted nori sheet and the togarashi, furikake or nori flakes, if using. Togarashi, Furikake and nori flakes are all Japanese types of seasoning. Togarashi is a spicy mix, Furikake is a rise seasoning and nori flakes are nori flakes!