St Francis Kimchi Ketchup Egg Fried Rice
Kylee Newton - The Modern Preserver
2-4
Fried rice has to be my go-to for that simple, yet delicious, evening meal. It’s a quick, flash in the pan, late home from work, dish that’s easy to create - especially if you have some leftover cooked rice that needs using up in the fridge and a bag of frozen peas in the freezer.
But with St Francis Kimchi Ketchup to hand it’s elevated, making it even more tastier than usual. Just fry up an egg for the top and it’s become my favourite comfort dish ever.
Ingredients
450g pre-cooked jasmine rice
4 Tbsp vegetable oil
2 banana shallots, diced
100g frozen peas
2-3 Tbsp St Francis Kimchi Ketchup
1-2 spring onion, sliced
2-4 eggs
1 egg, whisked
handful of coriander
Directions
Pre-cook the rice, to the packets instructions, at least 1-24 hours beforehand.
Stir fry the shallots in half the oil, in a wok or large frying pan, until soft and glossy. Add the frozen peas until they defrost. Add the rice and stir-fry for 4-5 minutes, heating it all the way through.
Meanwhile heat up 2 tablespoon of oil on medium in another frying pan and add the chopped spring onion. Sauté until softened and a little golden. Scoop it out and drain onto paper towel.
In the remaining oil, turn up the heat and once it’s at a sizzling heat crack in your eggs, one for each person. Cook for 30 seconds, remove from the heat, place on the lid and leave to cook in the residual heat for a further 30 seconds.
Add the whisked egg to the warmed rice, mix it through and it should set if the rice is hot enough. Add 2 tablespoons of St Francis Kimchi Ketchup and stir in until all of the rice is coated.
Serve the rice in bowls, with a fried egg on top and spring onion. Garnish with a drizzle of kimchi ketchup.