Kimchi Breakfast Fried Rice

Ingredients

• 120 gdry long-grain white or basmati rice, cooked
• 100 gkimchi
• 4large eggs
• 60 glean ham, sliced
• 1¾ tsplow-sodium soy sauce
• 1 tsptoasted sesame oil
• 2 tspcanola or avocado oil
• ¾green onion

Method

1. Use leftover rice that has been chilled overnight. Chop the kimchi and dice the ham.

2. Heat the oil in a non-stick skillet over medium-high heat. Fry the kimchi and ham for 2 minutes until the kimchi starts to caramelise.

   2 min timer

3. Add the rice, soy sauce and sesame oil and fry for 3 minutes, pressing the rice against the pan, until hot and lightly crisp. Divide between two bowls.

   3 min timer

4. Wipe the pan, spray it and fry the eggs over medium-high heat for about 3 minutes, until the whites are set and the edges crisp.

   3 min timer

5. Slide an egg onto each bowl and scatter with sliced green onion.

Storing and reheating

Best fresh.