Amina Elshafei's Kimchi Bokkeumbap (fried rice)

Serves 2 persons

Ingredients

• ¼ cup vegetable oil

• 2 sprigs of spring onion, finely sliced

• 2 cups of day old cooked white rice (preferably cold or room temperature)

• ¾ cup The Kimchi Company cabbage kimchi, chopped into small pieces

• ¼ cup carrots, finely diced

• 4 tbs kimchi liquid

• 2 tbs water

• 1 small can tuna in oil or ¼ cup finely diced sausage

• 1 tbs gochujang (Korean fermented chili paste)

• 2 tbs sesame oil

• 3 tbs roughly chopped garlic chives (Asian chives)

• 2 eggs

• Extra vegetable oil

Instructions

1. Heat a wok or non-stick fry pan on high heat

2. Pour the vegetable oil and when hot, fry the slices spring onion pieces until translucent

3. Add the rice and carrots and fry vigorously ensuring to break any lumps

4. Once the rice is well separated, add the cut kimchi, kimchi liquid, water, tuna or sausage and gochujang. Stir fry on high heat until the liquid is absorbed into the rice

5. Add the sesame oil and garlic chive pieces and mix well. Turn heat off and leave aside

6. In a separate frypan, heat vegetable oil and fry each egg to your liking

7. Spoon kimchi bokkeumpap into 2 separate bowls and serve a fried egg over each bowl. Serve immediately