1-2 tbsp vegetable, sunflower or rapeseed oil, plus extra if needed
1 banana shallot, diced
100g frozen or fresh peas
200g kimchi, cut into 2cm pieces (see here)
250g precooked rice
1 large egg
1 tbsp sesame oil
1 tbsp kimchi brine from the jar or soy sauce
Bunch of coriander, roughly chopped
Sea salt and freshly ground black pepper, to taste
Fried eggs, sliced spring onion and sriracha or other hot sauce
- Heat the vegetable oil in a medium frying pan or a wok over a medium heat. Gently stir-fry the shallot for 4-6 minutes until caramelised. Add the peas and kimchi, increase the heat, and cook for 1-2 minutes. Reduce the heat slightly and add the rice. Stir-fry for 4-5 minutes, adding a little more oil if it’s looking a bit dry.
- Gently whisk the egg with the sesame oil and kimchi brine. Make a well in the middle of the rice and pour in the egg mix. Let it cook undisturbed for 15-20 seconds, then stir it through to thoroughly coat the rice. Taste and season with salt, then stir through the coriander.
- Serve a fried egg on top of each serving of kimchi rice, sprinkled with spring onion, black pepper and a zigzag squeeze of sriracha or other hot sauce.
Now buy the book
Our recipes are from The Modern Preserver’s Kitchen by Kylee Newton, which will be published on 30 September by Quadrille, price £22. To preorder a copy for £18.70 until 3 October, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20.