Mushroom & kimchi fried rice

• egg↗1

  beaten

• sesame oil↗2 tsp tsp
• onion↗½

  finely sliced

• white mushrooms↗200g g

  sliced

• pouch microwave brown rice250g g
• ginger↗15g g

  peeled and grated

• garlic cloves↗2

  grated

• frozen peas↗75g g
• low-salt soy sauce↗1 tbsp tbsp
• kimchi↗50g g

  drained

• spring onions↗2

  sliced

Step-by-step instructions

1. 1

   Heat a large, non-stick frying pan over a medium heat. Tip in the egg, swirl the pan to spread it out, and cook briefly until set at the edges. Draw the edges into the centre using a spatula. Cook for 1-2 mins until set. Remove to a bowl.

2. 2

   Heat the oil in the pan, turn up the heat to high and cook the onion and mushrooms for 7-8 mins until browned. Reduce the heat to medium, stir in the rice, ginger, garlic and peas, and season with pepper. Cook for 2 mins until the rice is hot, then stir in the cooked egg, soy, kimchi and most of the spring onions. Season, then garnish with the remaining spring onions.