Fried leftover rice with kimchi

Serves 2

Leftover rice is the secret ingredient to the best fried rice. It’s already a little dried out, so it crisps up nicely in the pan. If you are starting from scratch, though, spread out your cooked rice on a baking tray and let it cool completely before frying.

3 Tbsp vegetable oil

2 garlic cloves, thinly sliced

2 spring onions, white and green parts,

thinly sliced

3 cups cooked and cooled short-grain

white or brown rice

½ cup drained and chopped kimchi 1 Tbsp soy sauce or tamari

TOPPINGS

2 eggs

1 Tbsp vegetable oil

Fine sea salt and freshly ground

black pepper

1 handful radish shoots (optional) 1 spring onion, white and green parts,

thinly sliced

1 Heat a large non-stick pan over medium-high heat for 1 minute. Pour in 1 Tbsp of the vegetable oil and add the garlic and spring onions. Cook, stirring constantly, for 1 minute. Transfer to a small plate.

2 Pour in remaining 2 tablespoons of oil, swirling the pan to coat. Add the rice, stir to coat in the oil, then spread out in an even layer. Let cook, without stirring, until the rice crisps — 2 to 3 minutes. Stir the rice, spread it out again in an even layer and cook, without stirring, for another 3 minutes.

3 Return the garlic and spring onions to the pan along with the kimchi and soy sauce. Stir well and cook, without stirring once again, for another 3 minutes, until there are some crispy browned riced grains.

4 Divide the fried rice between 2 bowls and return the pan to medium-high heat. Drizzle in the vegetable oil, then fry the eggs and season them with a pinch of salt and pepper. Cook until the whites are set but the yolks are still runny – 2 to 4 minutes.

5 Top each bowl of fried rice with s sunny-side up egg, some radish shoots (if using) and a sprinkling of green onion.