April 15, 2018
Breakfast, Comfort Food, Eggs,
Rice, White Rice, Korean, Quick Meals, Brunch, Weeknight Meals, Stove Top, Wok/Stir-Fry, Oil more
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"From our Sunday newspaper, The Sunday Times. Times are estimated."
Heat the vegetable oil in a large frying pan or wok over medium high heat and add the garlic and stir fry for 1 minutes until fragrant and then add the kimchi and stir fry for another minute.
Add the rice and using the back of a wood spoon to break up any clumps.
Add the kimchi juice and chilli paste and stir fry for 3 to 4 minutes until well combined and then reduce heat if the rice begins to stick.
Add the sesame oil and season and then add half the spring onion, mix, then divide the rice between two bowls.
Garnish with the remaining spring onion and top each bowl with a fried egg.
To make a fancier version of this dish, add thin slices of cooked pork belly bacon or span'
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