

Dinner
Kimchi fried rice
25 MINS
Cooking
2
Portions

Ingredients
- Flavourless oil (sunflower or vegetable) – 1 tbsp
- Garlic – crushed – x 2 cloves
- Ginger – grated – thumbsized piece
- Sugarsnap peas – thinly sliced – 60g
- Tenderstem broccoli – roughly chopped – 60g
- Medium carrot – grated – x 1
- Spring onions – chopped – x 3 (green parts set aside)
- Kimchi – chopped – 80g
- Wholegrain rice – 200g pouch (or leftover handmade rice)
- MOWI fresh salmon fillets – x 2
For the sauce
- Kimchi juice – 3 tbsp
- Soy sauce – 1 tsp
- Gochujang (or hot sauce) – 1 tsp

Method
- Combine the ingredients for the sauce and set aside. Prepare all of your ingredients.
- In a small frying pan, heat 1tsp oil over a medium high heat. Season the salmon and cook skin-side-down for 2-3 minutes until the skin is crisp. Turn over the salmon and cook for a further minute. Remove the pan from the heat but leave the salmon in the pan to continue cooking in the residual heat.
- Meanwhile, make the rice. Heat 1tbsp oil in a wok over a high heat. When hot add the ginger and garlic, stirring quickly, heat until fragrant (about a minute). Add the sugar snap peas and broccoli. Stir fry for around 5 minutes until softened. Add the carrots, the white part of the spring onions and half the sauce and fry for two further minutes. Add the kimchi and cook for a further minute. Add the rice and the remaining sauce, stirring until thoroughly mixed and the rice is heated through, you may find chopsticks helpful for this.
- Divide the rice between two serving bowls. Place the salmon alongside, skin-side-up. Sprinkle over the chopped spring onions greens.

Ingredients
- Flavourless oil (sunflower or vegetable) – 1 tbsp
- Garlic – crushed – x 2 cloves
- Ginger – grated – thumbsized piece
- Sugarsnap peas – thinly sliced – 60g
- Tenderstem broccoli – roughly chopped – 60g
- Medium carrot – grated – x 1
- Spring onions – chopped – x 3 (green parts set aside)
- Kimchi – chopped – 80g
- Wholegrain rice – 200g pouch (or leftover handmade rice)
- MOWI fresh salmon fillets – x 2
For the sauce
- Kimchi juice – 3 tbsp
- Soy sauce – 1 tsp
- Gochujang (or hot sauce) – 1 tsp