The best recipes to be found at sea. This month: Norwegian Cruise Line’s kimchi fried rice
2 tbsp garlic, thinly sliced, covered in olive oil
60g frozen green peas
60g snap peas, julienned
237g confit pork belly, end pieces
118g roasted pineapple
60g kimchi, diced
473g sushi grain rice, cooked, strained
2 tbsp low sodium soy sauce
3 tbsp kimchi base
1 tsp sesame seeds
2 tbsp scallions, finely chopped
1 bottle canola oil (quantity will depend on the fryer used)
Bring a small pot of water to the boil and poach the egg for five minutes. Remove from the pot and place in an ice bath to stop the cooking process.
In a large sauté pan, heat the garlic until golden brown. Then add the green peas and cook for two minutes, making sure to stir often. Add the pork belly and snap peas and sauté for two minutes. Then add the roasted pineapple and diced kimchi. Sauté
for three minutes.
Once all ingredients are sautéed, add the sushi grain rice and cook for two minutes. Continuously mixing the rice with a spatula to ensure the heat is evenly distributed. Stir in the soy sauce and kimchi base, mixing all the ingredients well.
Cook for two more minutes and then plate. Finish by adding the poached egg in the centre of the rice. Garnish with the scallions and sesame seeds over the top.