• STEP 1

    Bring a pan of salted water to the boil, add the kale and cook for 1 min. Drain and leave to steam-dry.

  • STEP 2

    Heat half the oil in a non-stick frying pan over a medium heat. Add the spring onions and garlic, and cook for 1 min. Turn the heat to high, stir in the rice and cook for 3 mins. Add the kimchi and kale, and stir until everything is warmed through.

  • STEP 3

    Heat the remaining oil in separate pan set over a high heat. Crack in the eggs and cook undisturbed for several minutes or until crispy and golden around the edges and the yolks are still a little runny.

  • STEP 4

    Divide the rice between two shallow bowls, top with the fried eggs, coriander, then the shichimi togarashi and chilli oil, if you like.

Recipe from Good Food magazine, February 2022

Goes well with


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