Method
Ingredients
Ingredients
- 120g Tilda Long Grain rice
- 2 tbsps vegetable oil
- 1 clove garlic, crushed
- 1 tsp freshly grated ginger
- 1 onion, finely chopped
- 50g kimchi, drained
- 3 tbsps soy sauce
- 2 eggs
- 1 spring onion, finely sliced
Method
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In a large pan heat 1 tablespoon of the oil and gently fry the onion, garlic and ginger for a few minutes until softened. Add the drained kimchi and heat for a couple more minutes.
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While you heat up the Kimchi, cook the rice, strain and add to the Kimchi mix
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Drizzle in the soy sauce and mix in well. Keep warm.
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Fry the eggs in the remaining oil for a few minutes.
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Divide the kimchi rice between two bowls and top each with a fried egg and a sprinkle of spring onions.
