Kimchi Fried Rice

Serves 2

Time 20 minutes

Ingredients

2 spring onions, chopped 

300g kimchi, roughly chopped

2 tbsp kimchi juice 

2 x 250g steamed basmati rice 

2 tsp soy sauce

1 tsp sesame oil

2 tsp vegetable oil

1 tbsp gochujang 

2 eggs, 1 fried and 1 beaten

1 tsp togarashi

Furikake for seasoning 

Method

To make the sauce, mix the soy, sesame oil, 1 teaspoon of vegetable oil, kimchi juice and gochujang together.

In a large wok, over a high heat. Clean the pan out, then pour the remaining vegetable oil into the wok followed by the beaten egg. As the egg cooks, gently but quickly stir and break apart into large pieces. Remove from heat and set aside

In the same pan, stir in kimchi and sauté until kimchi begins to caramelise, 3 to 4 minutes.

Add rice and sauce, then stir together until rice is well coated and evenly coloured. Add eggs back to the skillet and toss together until evenly distributed through the rice mixture.

Continue to cook until rice begins to char around the edges, about 4 to 5 minutes, making sure not to stir the rice so you get crispy bits on the bottom.

Stir in 2 spring onions and togarashi and remove kimchi fried rice from heat. Add fried egg on top and garnish with furikake.