Fried rice is a scrumptious way to use leftover rice and avoid food waste — something we value highly at UCOOK! This version offers nourishment from kimchi, a punch from gochujang, and an optional fried egg. (You bring the egg; we bring the flava!)
Serves
Scaled from the card's 2-serving amounts and rounded to measurable quantities.
Ingredients
🥣 Sauces
- 60ml Low Sodium Soy Sauce
- 60ml Gochujang Paste
🍯 Condiments
-
240g
Kimchi
roughly chopped
🧂 Spices & Seasoning
- 20ml Black Sesame Seeds
🥬 Fruit & Vegetables
-
4
Spring Onions
thinly sliced -
40g
Fresh Ginger
peeled & grated - 400g Shredded Cabbage & Julienne Carrot
🍄 Mushrooms
- 500g White Button Mushrooms
🫘 Beans & Legumes
- 300g Edamame Beans
🍜 Grains & Noodles
- 300ml Jasmine Rice
🌊 Seaweed & Sea Veg
-
2
Nori Sheet
torn into thin strips
🏠 From your kitchen
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s (optional)
- Paper Towel
Allergens
Raw ingredient energy · 4 servings
| Ingredients on the card, at raw weight | 466 kcal |
| Cooking oil for frying estimated
7ml per person — the steps say “a drizzle” |
+57 kcal |
| Per person, including the oil | 523 kcal |
| Whole dish, raw ingredients | 1866 kcal / 1954g |
Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.
As printed on the card — cooked dish, per 100g
Kept for reference. It describes the finished dish by weight, so it can't be turned into a per-person figure without knowing what the dish weighs once it's cooked.
| Energy | 413kJ |
| Energy | 99kcal |
| Protein | 4.5g |
| Carbs | 18g |
| Sugars | 2.9g |
| Fibre | 2.9g |
| Fat | 1.3g |
| Saturated Fat | 0.1g |
| Sodium | 263mg |
Method
-
Jazzy Jasmine Rice
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
-
Seed Sprinkles
Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool.
-
Meaty Shrooms
Wipe the mushrooms clean with a damp cloth or paper towel and roughly slice. Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, pan fry the mushrooms for 3-5 minutes until soft and golden, shifting as they colour. To avoid overcrowding the pan, you may need to do this step in batches, adding more oil between batches. Remove from the pan or wok, season, and set aside.
-
Spice Up Your Night!
When the rice is cooked, return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the grated ginger and three-quarters of the sliced spring onion for 2-3 minutes until softened, shifting constantly. Add in the cooked rice and half of the chopped kimchi. Toss through the soy sauce and gochujang to taste. Fry for 2-3 minutes until combined and coated. Add in the cabbage and carrot, edamame beans, and mushrooms. Gently toss for 2-3 minutes until the cabbage is wilted but crunchy. Season to taste and remove the pan or wok from the heat.
-
Optional Fried Egg
Place a nonstick pan over a medium-high heat with a drizzle of oil. Crack in 2 eggs and fry until cooked through to your preference. We like the yolk runny and the white just set. Remove from the heat and season.
-
Fiery Rice Feast
Serve up the spicy fried rice in some bowls. Garnish with the remaining spring onion and kimchi to taste. Sprinkle over the nori slices and toasted sesame seeds. Finally, top with the fried eggs (if used). Now, let yourself be whisked off to East Asia!
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