Mexicana® Vegan Kimchi Fried Rice
This is a wonderfully easy recipe, great for lunches and suppers.
Also a great meal if you have rice leftover from another meal.
• 200g brown rice
• 2 tbsp rapeseed oil
• 75g Kimchi
• 50g Shiitake mushrooms
• 50g kale (shredded)
• 1 carrot cut into matchsticks
• 2 eggs (beaten) – optional
• Sriracha (optional)
For the sauce
• 20ml soy sauce
• 1 tbsp Korean chilli paste
• 2 tbsp sesame oil
• 150g sliced Mexicana® Vegan cheeze
• Small handful of seaweed cut into matchsticks
• 2 spring onions finely sliced
Cook the rice as per packet instructions, drain and leave to one side.
Warm the oil in a wok or shallow pan and add the mushrooms, kale, carrot and kimchi.
Cook for 5 minutes. Now add the beaten eggs, stirring continuously to create egg pieces (eggs can be left out for a tasty vegan option too!).
Add the rice and sauce ingredients and heat through well. Lay over the sliced Mexicana® Vegan cheeze and let it melt a little.
Serve immediately with a sprinkle of seaweed and spring onions.
Add a little sriracha for an extra kick!
Mexicana® Vegan 200g Slices are now available from Sainsbury’s and Waitrose stores