Kimchi Fried Rice

Day-old rice fried hot with tangy kimchi and a spoonful of gochujang, crowned with a runny egg.

Ingredients

• 300 g cooked cold rice
• 150 g kimchi, chopped
• 2 tbsp kimchi juice
• 1 tbsp gochujang
• 1 tbsp oil
• 1 tbsp sesame oil
• 2 spring onions, sliced
• 2 eggs
• 1 tsp sesame seeds

Method

1. Heat the oil in a large pan over medium-high heat. Fry the kimchi for 3 minutes until it starts to caramelise.
2. Stir in the gochujang and kimchi juice, then add the rice, breaking up any clumps.
3. Fry for 4 to 5 minutes, pressing the rice against the pan so it gets crisp in places. Finish with the sesame oil.
4. Fry the eggs sunny-side up in a separate pan.
5. Divide the rice between bowls, top with the eggs, spring onions and sesame seeds.