Kimchi Fried Rice with a Crispy Egg

This dish wants ingredients past their best. Day old rice fries into separate grains instead of mush, and kimchi that has gone properly sour has far more flavour than a fresh jar. Do not skip frying the kimchi on its own first. That step concentrates everything.

1. 1

   Heat 1 tablespoon of the neutral oil in a wide pan and fry the chopped kimchi hard for 3 minutes until it starts to catch and smells sweet rather than sharp.

   For this step

   • 1 cup (150 g) kimchi
   • 3 tbsp kimchi juice from the jar
   • 3 tbsp neutral oil
2. 2

   Stir in the gochujang and cook for 30 seconds, then add the cold rice. Break up any clumps with the back of your spoon.

   For this step

   • 3 cups (480 g) cooked rice
   • 1 tbsp gochujang
3. 3

   Fry for 4 to 5 minutes, pressing the rice flat and leaving it for stretches so the bottom crisps. Splash in the kimchi juice and the sesame oil and toss through.

   For this step

   • 3 cups (480 g) cooked rice
   • 1 cup (150 g) kimchi
   • 3 tbsp kimchi juice from the jar
   • 1 tbsp toasted sesame oil
4. 4

   In a separate small pan heat the remaining oil until very hot and fry the eggs. Spoon the hot oil over the whites so the edges go brown and lacy while the yolk stays soft.

   For this step

   • 2 large eggs
5. 5

   Divide the rice between bowls, top each with an egg and scatter over the spring onion.

   For this step

   • 3 cups (480 g) cooked rice
   • 2 spring onion

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