Soya mince, kimchi and water chestnut fried rice

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 2

Dietary
Vegetarian

Saturday Kitchen Chefs - Ching He HuangBy Ching-He Huang
From Saturday Kitchen

Ingredients

  • 1 tbsp rapeseed oil
  • 2.5cm/1in piece fresh root ginger, peeled and grated
  • 200g/7oz vegan soya mince (or pork mince)
  • pinch salt
  • 1 tbsp Shaoxing rice wine or dry sherry
  • 225g tin water chestnuts, drained and sliced
  • 250g/9oz shop-bought kimchi (or follow Ching’s kimchi recipe linked above), drained but reserve 1 tbsp liquid
  • 350g/12oz cold, cooked jasmine rice
  • 80g/2¾oz fresh enoki mushrooms, cut into 1cm/½in slices
  • 2 tbsp tamari or low-sodium light soy sauce
  • 1 tsp clear rice vinegar or cider vinegar
  • 1 tsp chilli oil
  • 1 tsp toasted sesame oil
  • 2 pinches ground white pepper
  • 2 spring onions, sliced diagonally, to garnish

Method

  1. Heat a wok over a high heat until smoking, add the rapeseed oil and swirl. Add the ginger and toss for a few seconds, then add the soya mince and stir-fry for 1 minute until browned at the edges. Add the salt and rice wine, then add the water chestnuts, kimchi and jasmine rice. Stir-fry for 1 minute until the rice absorbs all the delicious flavours.

  2. Add the enoki mushrooms, tamari, vinegar, chilli oil, sesame oil, white pepper and the reserved kimchi liquid. Toss gently together once more, then garnish with the spring onions and serve.