Kimchi fried rice with a fried egg

Ingredients

For 1 serving

• White rice75 g
• Kimchi120 g
• Eggs1
• Cooked ham40 g
• Spring onions1
• Gochujang1 teaspoon
• Sesame oil2 teaspoons
• Nori seaweed1
• Sesame seeds1 teaspoon

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

Method

1. Use rice cooked ahead and well chilled, even the day before: freshly cooked rice turns gluey in the pan. Break it up with your hands.
2. Roughly chop the kimchi, dice the ham, trim and thinly slice the spring onion.
3. Heat half the sesame oil in a large frying pan over medium-high heat and stir-fry the ham and kimchi for 3 minutes, until the kimchi dries out and sizzles; add the gochujang and stir.
4. Add the rice and stir-fry over high heat for 4 minutes, pressing it against the pan, until hot, pink and slightly crisp on the bottom.
5. In a small pan heat the remaining sesame oil over medium heat and fry the egg sunny side up for 3 minutes, until the white is set and the yolk still runny.
6. Put the egg on the rice and finish with the crumbled nori, sesame seeds and spring onion.