Ingredients Serves: 2
- Fry the spring onions and shiitake mushrooms in the sesame oil for 3 minutes.
- Add the dark soy sauce, gochujang and kimchi to the pan, and cook on a low heat for 1 more minute.
- Add the rice, and stir.
- Serve the fried rice mixture in two small bowls, each topped with a fried egg.
After a stage as a chef at a London Michelin-starred restaurant Nicola became obsessed with seeking the best flavours from around the world. She started Sous Chef in 2012, and is always sharing her knowledge of ingredients and writing recipes to showcase those products. Learning from the products, Sous Chef's suppliers and her travels, Nicola has written the majority of the recipes on the Sous Chef website, all of which are big on flavour.