Kimchi Fried Rice with Nadura

Kimchi Fried Rice with Nadura*

Gluten Free

Vegan

GMO Free

Ingredients

225g Nadura* Meat or Chicken Free Mince
300g Cooked Jasmine or Short-Grain White Rice (preferably day-old and cold
120g Kimchi, chopped (use a fish free version to make the dish vegan)
100g Button or Shitake Mushrooms, sliced
75g Bok Choy, trimmed and chopped
70g Yellow Onion, finely diced
15g Spring Onion, chopped
10g Garlic Clove, minced
15g Fresh Ginger, grated
15g Avocado / Sunflower Oil
20g Light Soy Sauce
5g Toasted Sesame Oil (to finish)
1g chili flakes (optional, for extra heat)
Salt and Black pepper, to taste

MEAT-FREE MINCE

Packed with 23 grams of natural protein per serving, rich in fiber, and low in fat, Nadura* Meat-Free Mince crafted to blend seamlessly into your favorite recipes—without the cholesterol, trans fats, or excess calories.

preparation

Prepare the rice. Use cold, cooked rice for the best texture, and break up any clumps.
Heat oil in a large pan or wok over medium heat. Sauté the onion for 3–4 minutes until soft. Add the garlic and ginger, and cook for an additional 1 minute.
Add the mushrooms and cook for 3–4 minutes, until tender and slightly browned.
Add Nadura* mince and cook for 5 minutes, breaking up any large chunks with the back of a spatula.
Stir in the bok choy, kimchi, and optional chili flakes, along with the cooked rice. Stir-fry everything together for 3–4 minutes.
Add soy sauce and toss well to coat.
Turn off the heat, drizzle in toasted sesame oil, and stir in the chopped spring onions.
Serve hot, garnished with toasted sesame seeds.