Vegan 'Egg' and Kimchi

Name: Vegan 'Egg' and Kimchi Fried Brown Rice
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Firm tofu; 4 Grams of Nutritional yeast; 2 Grams of Black salt; 2 Grams of Garlic powder; 2 Tbsp of Vegetable oil; 150 Grams of Brown rice; 1 Tsp of Salt; 2 Pieces of Shallots; 1 Pieces of Carrot; 30 Grams of Ginger; 3 Pieces of Garlic cloves; 2 Tbsp of Vegetable oil; 150 Grams of Kimchi; 100 Grams of Green peas; 20 ML of Soy sauce; 1 Pieces of Cucumber; 50 Grams of Spring onion; 20 Grams of Fresh coriander

Fried Brown Rice

In this recipe you'll use black salt and tofu to create 'fake' eggs.

Cals 365 · Prot 12 · Carbs 88 · Fat 2

Vegan

35 min

In this recipe you'll use black salt and tofu to create 'fake' eggs.

Cals 365 · Prot 12 · Carbs 88 · Fat 2

Vegan

Ingredients

'Eggs'

Firm tofu 9*

250 Grams

Nutritional yeast

4 Grams

Black salt

2 Grams

Garlic powder

2 Grams

Vegetable oil

2 Tbsp

Fried rice

Brown rice

150 Grams

Salt

0.5 Tsp

Shallots

2 Pieces

Carrot

1 Piece

Ginger

30 Grams

Garlic cloves

3 Pieces

Vegetable oil

2 Tbsp

Kimchi 6*7*

150 Grams

Green peas

100 Grams

Soy sauce 9*10*11*

20 ML

Garnishes

Cucumber

1 Piece

Spring onion

50 Grams

Fresh coriander

20 Grams

Allergens

*9 Soya, *6 Fish, *7 Crustaceans, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1528 / 365
Fats (g)	1.7
of which saturated (g)	0.2
Carbohydrates (g)	88
of which sugars (g)	6.1
Fibers (g)	6.7
Proteins (g)	12
Salt (g)	4.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil rice

Bring a large pan of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and cook for 15-20 min or until tender. Drain once tender. See pro tip!

2 Prep tofu

Meawnhile, in a bowl, mash the tofu with a fork, leaving some bits chunky. Add the nutritional yeast, black salt and garlic powder. Mix well. Set aside. Tip: To speed things up, you can use a food processor instead.

3 Prep vegetables

Peel and finely chop the shallots and carrots. Peel and finely grate the ginger and garlic.

4 Fry tofu

Heat a large pan over a medium heat with a drizzle of vegetable oil. Add the tofu mix and cook, stirring, until starting to crisp. Transfer to a plate and keep warm.

5 Fry rice

Return the pan to a high heat with another drizzle of vegetable oil. Once hot, add the shallots and carrots and cook for 3 min. Add the garlic and ginger and stir-fry for 1 min. Add the drained rice, kimchi and peas and stir-fry for 3 min further. Remove from the heat and fold in the soy sauce and 'eggs'.

6 Prep garnishes and serve

Meanwhile, slice the cucumber. Finely slice the spring onion. Pick the coriander leaves. Divide the rice among plates and garnish with the coriander and spring onion. Serve the cucumber on the side.

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