Kimchi fried rice with pork & egg

I first made this for breakfast while camping in Korea. The egg on top is a bonus as the yolk makes a sauce that helps to hold it all together. If you don’t have any leftover cooked rice to hand, you can buy it pre- cooked – I prefer the Korean version sold in little bowls. Serves 2 Prep 10 mins Cook 15 mins vegetable oil, plus extra for frying knob of butter 6 spring onions, finely chopped 3 rashers smoked bacon,

roughly chopped 1 garlic clove, minced 1 tbsp gochugaru (chilli powder),

plus extra to serve 80g kimchi, finely chopped,

plus extra to serve 200g cooked white rice, cooled 1 tbsp good-quality toasted sesame oil 2 tbsp toasted sesame seeds 2 eggs

1 Splash a little vegetable oil into a frying pan, set it over a medium heat, then add the butter and leave to melt. Add the spring onions and fry for a minute or so until soft and glossy. Add the bacon and garlic and fry for a minute or two, then sprinkle in the chilli powder. Add the kimchi, keeping the kimchi juice to one side. Fry for 2 mins – the longer you fry it, the better it will taste.

2 Tip in the rice and cook for a good few minutes, stirring all the time, so the rice heats through, adding some kimchi juice if it’s a little dry. Turn off the heat, then stir in the sesame oil and seeds. Fry the eggs in a little oil in a separate small frying pan so that the edges are crisp. Serve the fried rice and top each portion with a fried egg, sunny-side up.