One pot won­ders Donal Ske­han’s win­ter recipes

Irish Examiner - Magazine - - Contents -

Serves 2

1 small onion, chopped

75g kim­chi, roughly chopped

150g left­over cooked rice, cold

1 large free-range egg, lightly whisked

1 tbsp sesame seeds, toasted

From the store­cup­board:

1 tbsp sun­flower oil

1 tbsp dark soy sauce

1 tsp sesame oil

Nori to gar­nish (op­tional)

1. Heat a large pan over a high heat and add the oil. Add the onions to the pan and saute un­til they go slightly golden, about 3 min­utes.

2. Add in the kim­chi and a glug of the liq­uid it comes in and stir fry for 1-2 min­utes or un­til it’s hot all the way through.

Add the rice to the pan and gen­tly break up while also toss­ing through the con­tents of the pan.

3. Sea­son with dark soy sauce and sesame oil and stir through un­til com­pletely in­cor­po­rated.

4. Re­duce the heat and in an­other pan fry the eggs in a lit­tle more oil un­til the whites are no longer translu­cent and the yolk is still slightly runny.

5. Serve the kim­chi rice in a deep bowl topped with a fried egg, toasted sesame seeds and some strips of nori sea­weed.

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