Fish finger kimchi rice with edamame and a fried egg

Name: Fish finger kimchi rice with edamame and a fried egg
Cuisine: Asian, Japanese
Ingredients: 8 frozen sustainable fish fingers; 350g basmati rice; Olive or vegetable oil for frying; 4 free-range eggs; 280g frozen edamame (soy beans); 1 tsp black sesame seeds; 4 heaped tbsp kimchi or to taste, plus extra to serve; Pinch frozen chopped jalapeño chilli or dried chilli flakes, optional; Fresh coriander leaves to serve; Brown rice vinegar (we used Clearspring Organic Brown Rice Vinegar, from Ocado) or ordinary rice vinegar to serve

Instructions

Make use of that reliable box of fish fingers in your freezer with this Korean-style kimchi rice dish. The kids will love it – and so will you. Try more recipes with kimchi.

Updated at: Mon, 09 Dec 2024 06:49:28 GMT