Modern Kimchi Fried Rice Bowl

• 300 g Short-grain rice, cooked and cooled
• 180 g Kimchi
• 2 cloves Garlic
• 2 tbsp Vegetable oil
• 1 ½ tbsp Gochujang
• 2 tsp Light soy sauce
• 2 Egg
• 2 Spring onion
• 2 tsp Roasted sesame seeds

1. If the rice is clumped, break it up in a mixing bowl with your fingers so it will fry evenly. Roughly chop the kimchi, finely slice the spring onions, and finely chop the garlic.
2. Heat 1 tbsp of the vegetable oil in a wok or large frying pan over medium-high heat. Add the kimchi and cook for 2 to 3 minutes until it smells fragrant and starts to caramelise at the edges, then stir in the garlic for 30 seconds.
3. Add the rice and stir-fry for 3 to 4 minutes, pressing and tossing so the grains separate and heat through. Stir in the gochujang and light soy sauce, and cook for 1 to 2 minutes until the rice looks glossy and evenly coated.
4. Push the rice to one side of the pan and add the remaining 1 tbsp vegetable oil to the empty side. Crack in the eggs and fry for 2 to 3 minutes until the whites are set and the yolks are still runny, or cook longer if you prefer.
5. Divide the fried rice between two bowls. Top each with a fried egg, then finish with the spring onions and roasted sesame seeds.

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