Ingredients
Equipment
Method
- Prepare your rice ahead of time, ideally one day before but in the morning (using slightly less water than your rice cooker recommends) and then chilling in the fridge will also be fine.
- Press your tofu, pat dry and cut into small cubes.
- Put the kimchi in a bowl and cut with kitchen scissors into smaller pieces. Save any juice as this will be used in the wok later.
- Make your sauce by combining the Gochujang, light soy sauce and sesame oil in a small bowl, mixing with a fork or whisk.
- Get a pan of water onto boil on a medium heat and once boiling, add your edamame for 3-4 minutes, then set aside.
- Add 1 tablespoon of oil into your work over a medium-high heat and add your garlic, stir frying for 1 minute.
- Add the kimchi, tofu and whites of your spring onions and fry for 6-8 minutes, until the juice has evaporated and the kimchi begins to caramelise.
- Add your cooked rice and use the back of your spatula to break up any clumps, mixing well with the kimchi, tofu and spring onions.
- Whilst your rice is warming up, get a pan on to a medium heat and fry your eggs until the bottoms and crispy and golden and the yolk is nice and runny.
- Add your sauce mixture and mix to coat the rice in the sauce. Add in your baby-leaf spinach and cooked edamame. Take off the heat.
- Serve the rice in bowls, topped with the fried egg, spring onion greens and sesame seeds.
Make sure you wash your rice before cooking. This removes some of the starch content in the rice, making it less sticky once cooked. Wash until the water is clear and not cloudy.
Notes
Nutritional information (per serving):
- 🔥 Calories - 690kcal
- 💪 Protein - 42g
- 🍚 Carbs - 57g
- 🌾 Fibre - 11g
- 🥑 Fat - 32g