Kimchi fried rice with egg
Day-old rice fried hot with kimchi, butter, and sesame oil, topped with a soft-yolk egg and a scatter of spring onion. The Korean leftovers breakfast, designed to wake you up.
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The Method
5 steps-
1
Heat half the butter and the vegetable oil in a frypan over high heat. Add the garlic and kimchi. Stir-fry 2-3 minutes until the kimchi has caramelised at the edges.
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2
Tip in the cold rice, breaking it up with a spatula. Add the kimchi juice, soy sauce, and gochujang. Stir-fry 3-4 minutes until the rice is hot through and slightly crisp on the bottom.
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3
Stir in the rest of the butter and the sesame oil. Off the heat.
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4
In a small frypan, fry the egg in a little extra oil until the white is crisp at the edges and the yolk is still runny.
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5
Pile the rice in a bowl, sit the egg on top. Scatter spring onion and sesame seeds.
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