Crunchy Fried Rice with Kimchi & Pak Soi

• 2 Pak Choi
• 25 ml Sesame Oil
• 215g Kimchi
• 500 g Rice
• 4 eggs
• 1 tbsp The Spice Club Sesame Seeds Wit·PURCHASE🛍️
• 1 tbsp The Spice Club Sesame Seeds Black ·PURCHASE🛍️
• 1 tbsp The Spice Club Sesame Seeds Roasted ·PURCHASE🛍️
• 1 tsp The Spice Club Chili Flakes ·PURCHASE🛍️
• 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 and keep the white stems and leaves aside.
• Wait until the rice is almost finished 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 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. Break the eggs into the pan. Once the egg whites start to set, sprinkle the sesame seeds and chili flakes on top.
• Fry the eggs for 3-5 minutes until they are ready.

Step 4: Finish the Kimchi Fried Rice

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

Step 5: Serve

• Divide the kimchi fried rice among four bowls. Top each serving with a sesame and chili fried egg and optionally garnish with the remaining coriander leaves. Enjoy your Korean meal!