Add rotisserie chicken from our Spinneys deli to increase the protein content of this meal
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 2 |
| Cuisine | Korean |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 687 |
| Fat | 28g |
| Saturates | 4g |
| Protein | 14g |
| Carbs | 91g |
| Sugars | 2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFStrain the kimchi and reserve 4 tablespoons of the liquid. Chop the kimchi into bite-sized pieces.
Finely slice the spring onions, keeping the greens separate.
Heat 1 tsp sunflower oil in a large wok over a medium heat. Add the kimchi and white parts of the spring onion. Stir-fry for approx. 2-3 minutes until tender and slightly caramelised. Pour the reserved kimchi liquid and water into the pan and stir in the gochujang. Simmer until slightly thickened, approx 2-3 minutes. Add the cooked rice and toss everything together, ensuring the rice is evenly coated in the sauce. Pat down the rice into an even layer and fry for approx. 5 minutes to create a crispy layer at the bottom.
To make the crispy eggs, heat 2 tbsp sunflower oil in a medium-sized non-stick pan over a high heat. Just before it reaches the smoking point, crack in the eggs. Bubbles will begin to form around the edges. Fry for approx.1-2 minutes until the bottom is golden but the yolk is soft. Drizzle the sesame oil over the fried rice before removing it from the heat.
Divide the rice mixture between two bowls and top each with a crispy fried egg. Finely slice the nori sheet. Scatter the spring onion greens, sesame seeds and shredded nori over the top and serve.
