Kimchi Fried Rice

The recipe

Instructions

1. 1
   Use cold leftover rice if you have it — fresh rice goes mushy. Chop the kimchi roughly, keep the juice.
2. 2
   Heat the oil in a wok on high. Add the chopped garlic and white parts of the spring onion for 20 seconds.
3. 3
   Tip in the kimchi and gochujang and stir-fry for 2 minutes until the kimchi softens and the kitchen smells incredible.
4. 4
   Add the rice and break it up. Stir-fry hard for 3 minutes, splashing in the kimchi juice and soy sauce. Drizzle over the sesame oil.
5. 5
   Fry the eggs separately in a non-stick pan, sunny side up. Plate the rice, top with an egg, scatter spring onion greens.

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