Kimchi fried rice with honey & sesame halloumi

15 mins
Serves 2
https://emilyontoast.substack.com/p/kimchi-fried-rice-with-honey-and?r=3y20yp&utm_campaign=post&utm_medium=web&triedRedirect=true&open=false

Directions

  1. 1Heat a little oil in a large frying pan or wok.
  2. 2Heat a little oil in a large frying pan or wok.
  3. 3Heat a little oil in a large frying pan or wok.
  4. 4Add the rice, kimchi and peas and cook for 5 minutes or so over a medium-hot temperature, stirring regularly.
  5. 5Add the rice, kimchi and peas and cook for 5 minutes or so over a medium-hot temperature, stirring regularly.
  6. 6Add the rice, kimchi and peas and cook for 5 minutes or so over a medium-hot temperature, stirring regularly.
  7. 7Meanwhile, heat another frying pan with a little oil.
  8. 8Meanwhile, heat another frying pan with a little oil.
  9. 9Meanwhile, heat another frying pan with a little oil.
  10. 10Tear the halloumi into bite-sized chunks and add them to the pan as you go.
  11. 11Tear the halloumi into bite-sized chunks and add them to the pan as you go.
  12. 12Tear the halloumi into bite-sized chunks and add them to the pan as you go.
  13. 13Cook on a medium-hot temperature, turning regularly, until they start to turn golden.
  14. 14Cook on a medium-hot temperature, turning regularly, until they start to turn golden.
  15. 15Cook on a medium-hot temperature, turning regularly, until they start to turn golden.
  16. 16At this point, add the honey and sesame seeds.
  17. 17At this point, add the honey and sesame seeds.
  18. 18At this point, add the honey and sesame seeds.
  19. 19Turn the heat down and cook for a further 30 seconds or so, mixing well to evenly coat it, then turn the heat off.
  20. 20Turn the heat down and cook for a further 30 seconds or so, mixing well to evenly coat it, then turn the heat off.
  21. 21Turn the heat down and cook for a further 30 seconds or so, mixing well to evenly coat it, then turn the heat off.
  22. 22Taste the rice and season if you like.
  23. 23Taste the rice and season if you like.
  24. 24Taste the rice and season if you like.
  25. 25Divide the rice between two bowls and top with the halloumi.
  26. 26Divide the rice between two bowls and top with the halloumi.
  27. 27Divide the rice between two bowls and top with the halloumi.
  28. 28Finish with slices of avocado and a scattering of the spring onion slices
  29. 29Finish with slices of avocado and a scattering of the spring onion slices
  30. 30Finish with slices of avocado and a scattering of the spring onion slices

Ingredients

  • 250 g cooked rice
  • 250 g cooked rice
  • 250 g cooked rice
  • 250 g kimchi, roughly chopped if it has large chunks
  • 250 g kimchi, roughly chopped if it has large chunks
  • 250 g kimchi, roughly chopped if it has large chunks
  • 100 g peas, frozen
  • 100 g peas, frozen
  • 100 g peas, frozen
  • 200 g halloumi
  • 200 g halloumi
  • 200 g halloumi
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • 1 tbsp sesame seeds, black or white or a mix
  • 1 tbsp sesame seeds, black or white or a mix
  • 1 tbsp sesame seeds, black or white or a mix
  • 1 spring onion, finely sliced
  • 1 spring onion, finely sliced
  • 1 spring onion, finely sliced
  • 1 avocado, peeled and sliced
  • 1 avocado, peeled and sliced
  • 1 avocado, peeled and sliced

Equipment

large frying pan or wokfrying pan

Tips

  • A fried egg would also make a good topping, as would prawns, alternatively you could opt for tofu for a vegan version.
  • It’s also a great way to use up leftover cooked rice/kimchi that needs using.
  • You might find you don’t need to season, as kimchi is typically quite salty and the halloumi is too