Crunchy Fried Rice with Kimchi and Paksoi

• 2 Pak Choi
• 25 ml Sesame Oil
• 215 g Kimchi
• 500 g Rice
• 4 Eggs
• 4 tbsp the spice club thai
• 50 g Coriander

Step 1: Cook the Rice and Prepare the Vegetables

• Cook the rice according to the instructions on the package
• Cut the pak choi into slices, keeping the white stems and leaves separate.
• Wait until the rice is almost done cooking, you will need it for the next step.

Step 2: Stir-fry the Kimchi and rice

• Heat a large frying pan or wok over high heat and add a dash of sesame oil. Add the kimchi and the white stems of the pak choi. Stir-fry for 1 minute.
• Add the rice and use a spoon to break up the rice grains and mix everything well. Reduce the heat to medium.

Step 3: Fry the Eggs

• Heat a second large skillet over medium heat and add a generous amount of sesame oil. Crack the eggs into the pan. Once the whites start to set,
• Fry the eggs for 3-5 minutes until done.

Step 4: Finish the Kimchi Fried Rice

• Return to the rice. Turn the heat back up and stir in a generous dash of kimchi sauce and the bok choy leaves. Optional: Tear most of the coriander leaves and add them. Cook for another minute.

Step 5: Serve

• Divide the kimchi fried rice between four bowls and garnish with the remaining coriander leaves if desired. Enjoy your meal!