Method

2 tbs extra virgin olive oil (EVOO)

1/4 sugarloaf cabbage, cubed

200g umami edamame salad beans, thawed

1 large carrot, julienned 

1 tbs gochujang (Korean Chilli Paste)

3 cloves of garlic, crushed

1 tbs ginger, finely grated

3 cups day old cooked basmati rice

1 cup kimchi

2 tsp light soy sauce 

1/2 tsp dark soy 

1 tsp sesame oil

White pepper to taste

2 spring onions, finely sliced

4 eggs

Furikake rice seasoning mix, to taste (optional) 

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Step 1. Mise en place all of your ingredients - this is the longest part of the process, however it ensures a speedy and attentive cooking time.

Step 2. Heat a wok or large fry-pan over a high heat for at least 5 minutes, until you can visually see smoke coming off of the pan. 

Step 3. Once the wok or pan is visibly smoking add the oil, followed by the cubbed cabbage. Stir-fry over a high heat until slightly charred and softened, approximately 1-2 minutes. 

Step 4. Next, add the edamame beans, carrots, gochujang paste, garlic and ginger to the pan and stir-fry until aromatic (30s-1minute) and slightly softened, but not burnt. Tip - if you're not used to cooking over a high heat, you may want to slightly turn the temperature of the pan down to a medium-high heat and/or add a touch more oil to the wok/pan to ensure the ingredients don't burn.

Step 5. Add the day old cold rice to the pan, followed by the kimchi, light and dark soy, sesame oil and white pepper. Toss to combine, making sure to break up any large clumps of rice. Continue stir-frying the ingredients for a further minute. Taste and adjust the seasoning if necessary. 

Step 6. Meanwhile, if using, in a seperate pan fry the 4 eggs (1 per person). For a crispy egg bottom, heat a large fry-pan on the hottest setting. Once the pan is extremely hot, add 1 tbs olive oil, swirling to coat. Crack the eggs into the hot pan and cook over a high heat for 1-2 minutes or until you can visually see the whites of the eggs are beginning to caramelise. At this stage reduce the heat to medium- low and cook the egg until you have achieved your desired egg texture. For a running egg yolk no more than1-2 minutes.