Kimchi Fried Rice & Crispy Egg

• Jasmine Rice(300 g)
• Kimchi(250 g)
• Eggs(4)
• Green Onions(4)
• Garlic(3 cloves)
• Sesame oil(2 tbsp)
• Rapeseed Oil(2 tbsp)
• Soy sauce(2 tbsp)
• Gochujang paste(1 tbsp)
• Sesame seeds(2 tsp)optional

Method

1. 1

   Cook {Jasmine Rice} in plenty of water until tender, about 10 minutes. Drain well and spread it out briefly so the grains steam dry while you prep the rest.

   ~10 min

2. 2

   Meanwhile, finely chop {Kimchi}, slice {Spring Onion}, and finely chop {Garlic}. Separate the white and green parts of the spring onion.

   ~8 min

3. 3

   Heat half the {Vegetable oil} and all the {Sesame oil} in a large frying pan. Add the white spring onion, {Garlic}, and {Kimchi}, then cook for 3 minutes until fragrant and lightly sizzling. Stir in {Gochujang paste} and {Soy sauce}.

   ~3 min

4. 4

   Add the cooked {Jasmine Rice} and toss-fry for 4 minutes, breaking up any clumps, until the grains are glossy and evenly coated with the kimchi mixture. Stir through the green spring onion.

   ~4 min

5. 5

   In a second pan, heat the remaining {Vegetable oil} and fry the {Eggs} for 2 minutes until the whites are set and the edges are golden and crisp.

   ~2 min

6. 6

   Divide the fried rice between bowls, top each with a crispy egg, and finish with {Sesame seeds} if using.

   ~1 min