In the Sous Chef office, we’ve found that if anybody mentions kimchi around 11 o’clock in the morning, then we can’t get it out of our minds until we’ve satisfied our cravings. This recipe is so quick and easy – and makes the perfect lunch on the go (perhaps without the egg)...as well as keeping our kimchi addiction at bay!
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.