Jordan Bourke and Rejina Pyo’s kimchi fried rice

Serves 4

• 1 tbsp sunflower oil
• 320g kimchi
• 50g kimchi juice
• 2 tbsp gochujang chilli paste
• 4 tsp soy sauce
• 600g cooked short-grain white rice
• 3 tsp roasted sesame seed oil
• 4 eggs
• 5 spring onions
• 2 tsp toasted sesame seeds

Step 1
Heat the vegetable oil in a large pan over a high heat.

Step 2
When hot, add the kimchi and stir-fry for 3 minutes, keeping it moving the whole time, until it begins to caramelise.

Step 3
In a bowl, mix the kimchi juice, gochujang and soy sauce, then add them into the pan along with the cooked rice.

Step 4
Mix everything together until well combined.

Step 5
Reduce the heat to medium-low and fry for another 3 minutes until the rice has absorbed all the flavours, then stir in the sesame oil and remove from the heat.

Step 6
In the meantime, in a separate pan, fry the eggs to your liking.

Step 7
To serve, mix most of the spring onions into the rice, then plate up with a fried egg on top and the remaining spring onions, sesame seeds and shredded seaweed scattered over the top.

Step 8
Serve immediately.

Step 9
Click here to order a copy from Guardian Bookshop for £20.