Kimchi Fried Rice

Cook rice to packet instructions and set aside. Fried rice is really best with leftover rice so 2 cups of leftover cooked white rice you can skip this step.

This recipe comes together very quickly so it's a good idea to have everything ready to go before you start cooking. Thinly slice the spring onions and separate the white and green parts. Cut the corn kernels off the cob. Drain the kimchi and reserve the liquid. If your kimchi is in large pieces, roughly chop into bite sized pieces. Measure out the smoked paprika, white pepper, soy sauce and sriracha.

Heat a large frypan or wok over medium-high heat. When the pan is hot, add the peanut oil, then add the white part of the spring onions, corn kernels, smoked paprika and white pepper. Stir fry for 30 seconds until fragrant.

Add the cooked rice and fry for 2-3 minutes, stirring frequently so the rice takes on the colour of the smoked paprika. Break up any chunks of rice by flattening them down with the back of the spoon. Then let the rice sit in the pan for a minute, it will start to crackle and brown a little.

Add the soy sauce, sriracha, and 1 tbsp of the kimchi liquid, and stir fry for another minute. Add the kimchi and stir through.

Heat a frypan over medium heat, add a tablespoon of oil and crack the eggs into the pan. Fry for about 3 minutes, until the white is cooked through but the yolk is still soft, or to your liking.

Transfer the rice to bowls and top with a fried egg. Drizzle with sesame oil, and sprinkle with the sliced green part of the spring onions and sesame seeds.