Donal Ske­han

The Guardian - Feast - - Simple suppers in minutes - Sim­ple sup­pers in min­utes

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

2 eggs

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.

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