Scotch Beef and Kimchi Fried Rice

Products

• Beef Steak Mince 500G

Ingredients

• 400g Scotch beef Steak Mince
• 2 garlic cloves, peeled and crushed
• 1 large red chilli, deseeded and sliced
• 6 tbsp rapeseed oil
• 6 spring onions, trimmed and chopped
• 500g cooked brown rice
• 200g washed beansprouts
• 250g Kimchi (can't find Kimchi? Use sauerkraut with a pinch of chilli flakes as an alternative)
• Pinch of Scottish sea salt
• 4 medium free range eggs
• 60g pea shoots

Method

Master your mid-week mince and try this spicy rice dish packed with protein. It’s ideal for a quick midweek supper when you fancy a kick of real flavour. Top tip! Best get everything organised for this recipe before you start cooking. The ingredients cook quickly and are best enjoyed straight away.

Cooking Method

To cook on the wok/frying pan - Heat a large non-stick frying pan or wok until very hot.

1 Pop in half the garlic and half the chilli and dry fry the beef. Keep the heat high and keep the food moving to cook evenly.
2 Stir for 5-6 minutes until the beef is cooked through, browned and starting to crisp.
3 Remove from the heat, transfer to a heatproof dish and keep warm.
4 In the same pan or wok, heat 1 tbsp oil until hot, then stir fry the spring onions, rice and bean sprouts for 3 minutes.
5 Turn off the heat and stir in the kimchi. Season to taste, cover and let stand whilst cooking the eggs.
6 Heat the remaining oil in a medium frying pan for about 30 seconds until hot.
7 Crack the eggs into the pan and cook over a high heat for 2-3 minutes until the edges become very crisp and golden, and the yolk remains runny. To cook the yolk through further, reduce the heat and cover the pan with a lid. Cook for a further 2-3 minutes until the yolks have set.
8 Pile the rice mixture into warm serving bowls. Sprinkle with the beef.
9 Top with a fried egg, the remaining chilli and a few pea shoots. Serve immediately.

Recipe courtesy of Makeitscotch.com