This is SUCH a great recipe! It's simple, versatile, satisfying and packed with plant protein power. Any veggies you have lying around the house can be used in this, it's a great way to use up eggs close to their best before date AND it makes sure you don't waste any delicious Katz Kimchi juice (we highly recommend drinking this too, delicious). For more ways to make sure you don't waste food in your kitchen check out this blog.
Credit where credit's due we've tweaked this original recipe by Thomasina Miers at The Guardian, man do they do some great recipes! But of course we make this using our very own Katz Kimchi and would highly recommend doing the same; not just because we think our kimchi is awesome but the heat from our kimchi goes so well with the runny yolk of the crispy fried egg.
If you want maximum raw, living kimchi benefits you can skip the step where you stir-fry the kimchi, as heating live fermented foods like ours kills the microbes within them. But even if you do stir-fry the kimchi, you can always add more fresh to the top before you serve. Win win.
Ingredients (serves 2)
Brown rice x 175g raw or 300g cooked
Gochujang chilli paste or Sriracha chilli sauce x 1tbsp
Soy sauce x 3-4tsp
Katz Kimchi, roughly chopped x 170g plus 30ml of its juice
Vegetable oil x 2tbsp
Pepper (any colour) x 1, de-seeded and thinly sliced
Large leeks x 2, washed and thoroughly chopped
Sesame oil x 1tbsp + 2tsp
Eggs x 2
Katz Kimchi x 2tbsp, to serve
Method
1. If you're cooking the rice place it in a saucepan with 250ml water, bring to the boil before lowering to simmer for 15 minutes. When it's cooked drain, put back in the pan and cover to allow it to steam.
2. In a small bowl mix either the chilli paste or sauce with the soy sauce and Katz Kimchi juice until smooth.
3.In a wok heat half the vegetable oil on a medium heat and add the leeks and peppers, cooking until they soften and begin to brown at the edges.
4. Add the other half of the oil to the wok and stir-fry the kimchi with the veggies for a couple of minutes.
5. Add the rice and chilli mix to the wok and mix together, heating for a couple of minutes.
6. While the rice mix is cooking heat a frying pan with 1 tbsp sesame oil and when hot crack the eggs, frying until the whites are set but the yolks are runny (if that's how you like your eggs!).
7. Stir the 2tsp sesame oil through the rice then add to plates, top with the eggs and extra Katz Kimchi.
8. Get it down ya!
