Find three of your 5-a-day in this quick and easy fried rice, bursting with fresh veg. Fermented foods such as kimchi help to promote good gut bacteria
Prep:10 mins
Serves 2
1½ tbsp cold-pressed rapeseed oil1 garlic clove, sliced1 thumb-size piece ginger, grated200g long stem broccoli, chopped4 spring onions, thinly sliced50g kimchi200g pouch wholegrain rice2 carrots, cut into ribbons using a peeler2 eggs1 lime, ½ juiced, ½ as a wedge, to servehandful corianderhot sauce, to serve (optional)
STEP 1Heat 1 tbsp of the oil in a large frying pan, and add the garlic, ginger, broccoli and half the spring onions. Fry for 5-7 mins until softened, then add the kimchi and fry for a couple of mins more. Tip in the rice, breaking it up with the back of your spoon, then stir through the carrot. Cook for a min until all heated through, then push everything to the side of the pan.STEP 2Pour the remaining oil into the empty part of the pan, crack in the eggs, fry to your liking and season. Squeeze the lime juice over the rice and eggs, then scoop the rice into bowls. Top with the egg, coriander leaves, remaining spring onions and hot sauce, if using. Serve with lime wedges.
