Skip to main content
Quick & easy

KIMCHI BEEF FRIED RICE

Serves
4
People
Prep time
15
minutes
Cooking time
10
minutes

INGREDIENTS

  • 500g Cleaver’s Organic Premium Beef Mince
  • 4 Free range eggs, lightly whisked
  • 2 cups shredded wombok
  • 2 cups shredded red cabbage
  • 2 cups finely sliced kale
  • 1 carrot, peeled, cut into long matchsticks
  • 3 cups cooked cold rice
  • 250g kimchi, roughly chopped, extra to serve
  • ½ cup bulgogi sauce
  • Lime wedges and spring onion to serve

METHOD

  1. Spray a large wok with olive oil over medium-high heat. Add the eggs, swirling to coat the base of the wok to make an omelette, cook for 1 minutes until starting to set, carefully turn over and cook a further 1 minute until set. Transfer to a plate. Roll up and thinly slice.
  2. Add the beef to wok, cook, stirring to break up lumps, for 5 minutes until browned. Add the vegetables, stir fry for 2-3 minutes until tender. Add rice, kimchi and bulgogi sauce. Stir fry for 2 minutes or until heated through. Season.
  3. Divide the rice into serving bowls and top with egg and spring onion. Serve.

TIPS

  • Browning the mince well will ensure maximum flavour
  • Swap lime for lemon. Swap white rice for brown rice for a healthier option.
  • Use up any vegetable in the fridge or add pre packaged stir fry mix. Kimchi is a Korean dish of spicy fermented cabbage which can be found in the chilled health food section or Asian grocery stores.

Recipe and image sourced from Meat & Livestock Australia.