Kimchi Fried Rice

Spicy-sour kimchi and sweet-hot gochujang are balanced with fluffy rice, garlic and spring onions, finished with wilted spinach and topped with crispy-edged fried eggs.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

If you’re cooking the rice, place it in a sieve and rinse under a cold tap until the water runs clear. Tip the rice into a lidded saucepan, add 450ml of freshly boiled water and bring to the boil. Place the lid on, turn the heat down to a whisper and cook for 15 minutes, then take off the heat and leave to steam with the lid on for a further 5 to 10 minutes. Remove the lid, fluff up with a fork and allow to cool.

Step 2

Place the kimchi in a shallow bowl and cut with kitchen scissors into bite-size pieces (this is easier than draining and chopping on a board, but you could do that too — just remember to keep the juice). Put the sesame oil, gochujang and soy sauce into another smaller bowl and mix with a fork.

Step 3

Put 1 tablespoon of rapeseed oil into a large frying pan over a medium-high heat. When hot, add the garlic and fry for a minute until it turns golden, then add the kimchi and spring onions. Fry for 5 to 6 minutes, until the mixture dries in the pan and starts to caramelize. Then add the sesame and soy sauce mix, stir well and add the rice.

Step 4

Stir-fry the rice for a couple of minutes to heat it up, then fold in the spinach bit by bit until it wilts. Taste and season with more soy sauce if need be, then take off the heat.

Step 5

If you’re including the eggs, put ½ teaspoon of rapeseed oil into a small frying pan over a high heat. Crack in 2 eggs, cook for 1 minute, until the whites are set and crispy and the yolks are still runny, then repeat with the remaining eggs. Dish up the rice into four bowls, and top each bowl with an egg.