Jamie's veg-packed kimchi rice recipe

Jamie says: "For a cool twist on your stir-fry, I’m heroing wholegrain microwave rice and shop- bought kimchi. Kimchi fried rice is usually made with leftover cooked rice, but I’ve used a wholegrain rice pouch as a convenient shortcut and an easy way to add more fibre into your meals. Crunchy veg and a crispy fried egg complete this healthy dinner."

1. Peel and finely slice the onion, scrub, trim and coarsely grate the carrot, finely slice the cabbage. Add the carrot and cabbage to a bowl with half of the kimchi and massage into the veg.
2. Blitz the remaining kimchi in a food processor with 1 tsp oil until smooth, adding a splash of water, if needed.
3. Drizzle 1 tbsp of oil into a large nonstick wok or frying pan on a high heat. Add the onion and stir-fry for 1 min, then add the kimchi veg and stir-fry for another 2 mins. Tip in the rice and stir-fry for 2-3 mins, or until piping hot. Season to taste with the soy sauce and toss everything together to coat.
4. Lightly toast the sesame seeds in a small frying pan for 1 min. Drizzle in 1 tbsp of olive oil, then fry the eggs for 3 to 4 mins, or until cooked to your liking, drizzling with a little of the kimchi dressing as they cook. Divide the rice between bowls, top with the fried eggs, spoon over any remaining dressing, sprinkle with more sesame seeds and serve.

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