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Ingredients

Method

  • 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.

Goes well with

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A star rating of 4.3 out of 5.6 ratings
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