Kimchi fried rice

Method

Heat vegetable oil in a large wok or frying pan over high heat. Add diced onion and cook for 2 minutes until softened, then add minced garlic and gochujang, stirring constantly for 1 minute until fragrant. Add the cooled rice, breaking up any clumps, and stir-fry for 3-4 minutes, ensuring each grain is coated with oil. Pour in the chopped kimchi, kimchi juice, soy sauce and sesame oil, mixing thoroughly and cooking for another 2 minutes until the rice is heated through and takes on a light reddish hue. Push the rice to the sides of the pan, crack the eggs into the centre and scramble lightly before folding through the rice to combine. Season with salt and white pepper to taste, then serve garnished with sliced spring onions and sesame seeds.