Kimchi bokkeumbap: kimchi fried rice with pork and egg

Ingredients

For 1 serving

• White rice70 g
• Kimchi100 g
• Pork tenderloin80 g
• Eggs1
• Onion40 g
• Cayenne pepper1 teaspoon
• Tamari1 teaspoon
• Peanut oil2 teaspoons
• Sesame oil1 teaspoon
• Spring onions1
• Saltto taste

Contains: nuts, eggs, shellfish, soy, fish, sesame,

Method

1. The evening before, cook the rice in boiling salted water for the time on the packet, drain, spread it on a plate and keep it in the fridge: cold rice stays separate in the pan.
2. Cut the pork fillet into 1 cm dice, chop the onion, snip the kimchi with scissors, keeping a spoonful of its juice, and slice the spring onion.
3. Heat the groundnut oil in a wok or frying pan over medium-high heat and stir-fry the pork with the onion for 4 minutes, until the pork is golden and the onion soft.
4. Add the kimchi with its juice and the chilli powder and stir-fry for 3 minutes, until the kimchi is hot and slightly caramelised.
5. Turn the heat to high, add the rice, breaking it up, and the tamari and stir-fry for 3 minutes, until the rice is red and piping hot; turn off the heat and dress with the sesame oil.
6. In a small pan fry the egg sunny side up over medium heat for 2–3 minutes, until the white is set; serve it on the rice with the spring onion.