Kimchi Bokkeumbap (Korean Kimchi Fried Rice)

• 350 g Short-grain rice, cooked and cooled
• 200 g Kimchi, well-fermented
• 3 Spring onion
• 2 tbsp Vegetable oil
• 1 ½ tbsp Gochujang
• 2 tsp Light soy sauce
• 1 tsp Caster sugar
• 1 pinch Sea salt flakes
• 2 tsp Toasted sesame oil
• 2 Egg
• 2 tsp Roasted sesame seeds

1. If the rice is clumped, tip it into a mixing bowl and break it up with a spoon so the grains are loose. Roughly chop the kimchi, and thinly slice the spring onions, keeping a small handful of the green tops for serving.
2. Heat 1 tbsp vegetable oil in a wok over medium-high heat. Add the kimchi and stir-fry for 2 to 3 minutes until it smells toasted and the edges start to caramelise.
3. Add the sliced spring onions (save the reserved green tops) and cook for 30 to 60 seconds until fragrant. Stir in the gochujang, light soy sauce and caster sugar, cooking for 30 seconds so the paste loosens and coats the pan.
4. Add the cooked rice and stir-fry for 4 to 6 minutes, pressing and tossing so it takes on an even red colour and is piping hot. Season with a pinch of sea salt flakes if needed, then turn off the heat and stir through the toasted sesame oil.
5. In a large frying pan, heat the remaining 1 tbsp vegetable oil over medium heat. Fry the eggs for 2 to 3 minutes until the whites are set and the edges are crisp, keeping the yolks runny or cooking longer if you prefer.
6. Divide the fried rice between two bowls and top each with a fried egg. Finish with the reserved spring onion greens and roasted sesame seeds, and serve straight away.

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