Prep Cook Serves 5 min 15 min 2
1 tbsp sunflower oil, plus extra for frying
1 small onion, peeled and chopped
100g kimchi (from a jar), roughly chopped
250g cold leftover cooked rice (or use a packet of readycooked rice)
1 tbsp dark soy sauce 1 tsp sesame oil
1 tbsp toasted sesame seeds
Nori seaweed strips, to garnish (optional)
Put a large pan over a high heat and add the oil. Add the onion to the pan, turn the heat to medium and fry until slightly golden – three to four minutes.
Turn up the heat, add the kimchi and a glug of the liquid it comes in, and stir-fry for one to two minutes, until hot all the way through.
Add the rice, breaking up any lumps and tossing it through the pan’s contents. Season with soy sauce and sesame oil, stir through until completely mixed, then take off the heat.
Heat a little more oil in a separate frying pan and fry the eggs until the whites are no longer translucent and the yolk is still slightly runny.
Serve the kimchi rice in deep bowls topped with a fried egg, scattered with toasted sesame seeds and strips of nori seaweed, if using.