Kimchi Fried Rice

Step 1: Cook rice in a large saucepan of boiling water until tender and drain and then rinse under cold water and then drain well.

Step 2: Spread rice evenly over a large tray and refrigerate, uncovered, overnight.

Step 3: Thinly slice spring onions, separating white bases from green tops.

Step 4: Trim bok choy and separate leaves and rinse under cold water, drain and thinly shred.

Step 5: Heat vegetable oil in a large wok over a high heat and add kimchi and white onion bases and stir-fry for about 1 minute, or until just tender and then add rice and stir-fry for 2 minutes, or until hot and then add bok choy, sauce and sesame oil and stir-fry for a further 1 minute and then stir through green onion tops.

Step 6: Heat an oiled, large, non-stick frying pan over a medium to high heat and fry the eggs for about 2 to 3 minutes, or until cooked to your liking.

Step 7: Serve rice topped with eggs and sprinkle over sesame seeds and chilli flakes.