Recipe: Mixed grains with kimchi, fried egg and nori
Whether you’re vegetarian or vegan, or simply want to eat a little less meat: Elly Pear’s new cookbook Green is packed with easy recipes for weekdays, as well as more elaborate ones for the weekend. Elly shows that with a few ingredients, you can easily vary vegetarian and vegan dishes, as this delicious dish with mixed grains, kimchi, fried egg and nori proves.
Elly: “It’s actually very simple to fry an egg with crispy edges and a soft yolk. Use plenty of oil, keep the heat high and continue spooning the hot oil over the egg white. You can also make this dish very well with brown rice; perhaps you have some leftover from the day before, or you simply don’t like mixed grains very much.”
How to make mixed grains with kimchi, fried egg and nori
- Coarsely chop the kimchi. Cut the spring onions diagonally into thin rings and keep the green and white parts separate.
- Heat the oil in a wok or large frying pan over high heat. Carefully crack the eggs into the pan (the yolks should remain intact) and season them with salt and pepper. Tilt the pan slightly and continue spooning the hot oil over the egg whites until the edges are crispy and the whites have set, but the yolks are still runny.
- Carefully remove the fried eggs from the pan with a slotted spoon and slide them onto a plate. Set aside.
- Leave the wok on the heat and add the white parts of the spring onions, carrot and kimchi. Stir-fry everything for 2 minutes.
- Add the grains, soy sauce and sesame oil and stir-fry everything for about 2 minutes, until the grains are piping hot.
- Divide the grain mixture between two bowls, place a fried egg on each bowl and sprinkle with the green parts of the spring onions, the togarashi, furikake or nori flakes, and the toasted nori strips.
Title: Green
Author: Elly Pear
Price: €25
Publisher: Spectrum
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