Vegetarian kimchi quinoa fried rice

Vegetarian kimchi quinoa fried rice with egg, kimchi, quinoa, spring onions and sesame oil – spicy, satisfying and made in the pan in no time.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 370 kcal per serving
• Protein: 16 g
• Fat: 14 g
• Carbs: 42 g

Ingredients

• 2 large eggs
• Toasted white sesame seeds
• 1 handful of green spring onions
• 100 g cooked quinoa
• 1 large jar of vegan kimchi (without fish sauce or prawns)
• 1 tbsp coconut oil
• 1 tbsp toasted sesame oil
• 1 tsp sambal oelek or sriracha (without added sugar)
• 2 tbsp soy sauce

Method

You’ll need: frying pan · wok · chopping board · knife · wooden spoon

1. Heat a large frying pan or wok until very hot and add the coconut oil. Fry the cooked quinoa until it's hot and gets a few toasty spots.
2. Roughly chop the kimchi and add it to the quinoa with a little of the kimchi juice. Stir in the soy sauce and sambal oelek or sriracha and fry everything briefly over a high heat.
3. Push the mixture to the edge and pour the toasted sesame oil into the empty centre. Crack in the eggs, let them set briefly and then scramble them straight in the pan.
4. Mix the scrambled egg with the quinoa and kimchi. Fold in the spring onions and leave everything for a moment so the flavours come together.
5. Finish with toasted white sesame seeds and serve hot in bowls straight away.

Good to know

When it needs to be quick but shouldn't taste ordinary, this pan dish is just right. Spicy, warm and with exactly the kind of heat that wakes up your taste buds.

Swaps

Coconut oil → ghee or clarified butter (more heat-stable for frying) Toasted sesame oil → avocado oil or a little olive oil added only after frying (milder) Soy sauce → coconut aminos or tamari (gluten-free, depending on which you choose) Sambal oelek/sriracha → fresh chilli or chilli flakes (fewer additives, a shorter ingredient list)

Allergens

Contains egg, sesame and soya; because of the heat and salt it isn't ideal for every child, and in pregnancy pasteurised or hygienically produced kimchi is the safer choice. Kimchi is often made with fish sauce or shrimp paste – check the label. Contains: gluten (soy sauce), crustaceans.

Frequently asked questions

What's in quinoa, nutritionally?

Quinoa provides complex carbs, fibre and plant protein, plus minerals such as magnesium and iron.

Which nutrients do the eggs bring to this dish?

Eggs contain protein, choline, selenium and vitamin B12. They also provide smaller amounts of fat-soluble vitamins.

Who should be careful with kimchi?

That's very individual: some people get on well with fermented, spicy veg, others less so. If you have a sensitive stomach, reflux or histamine sensitivity, kimchi can be a problem.

Why are sesame seeds and sesame oil more than just flavour?

Sesame provides unsaturated fats and small amounts of calcium, iron and copper. Toasted sesame oil is mainly used for its intense flavour, not for large amounts of nutrients.

How salty is the dish because of the kimchi and soy sauce?

Both can contain quite a lot of sodium – sometimes much more, depending on the brand. If you want to watch it, use a little less soy sauce or a more mildly salted kimchi.

Dairy-free recipes